Description
A delightful twist on a classic favorite, this steak sandwich combines juicy ribeye steaks with a zesty horseradish sauce, fresh arugula, and roasted red peppers, all held together by crusty bread.
Ingredients
Scale
- 2 ribeye steaks (about 1 lb total)
- Salt and pepper
- 2 tablespoons olive oil
- 4 slices of crusty bread (such as ciabatta or baguette)
- 1 cup fresh arugula
- 1/2 cup roasted red peppers (jarred or homemade)
- 4 slices provolone cheese
- 1/4 cup horseradish sauce (store-bought or homemade)
Instructions
- Season both sides of the ribeye steaks generously with salt and pepper and let sit at room temperature for about 30 minutes.
- If making homemade horseradish sauce, mix prepared horseradish with sour cream, lemon juice, and a pinch of salt.
- Cook the steaks to your desired doneness, then let them rest before slicing thinly against the grain.
- On the bottom half of each toasted bread slice, layer arugula, sliced steak, roasted red peppers, and provolone cheese.
- Broil the assembled sandwiches for 1-2 minutes until the cheese is melted and bubbly.
- Spread horseradish sauce on the top half of the bread and assemble the sandwich.
- Cut the sandwiches in half and serve warm.
Notes
- Consider marinating the steak for added flavor.
- Experiment with different sauces and bread types for variety.
- Store leftover cooked steak in an airtight container in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Grilling/Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: steak sandwich, horseradish sauce, ribeye, sandwich recipe