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"Bradley Sutton" Cowboy Steak Sandwiches

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Debbie Matenopoulos is making hearty steak sandwiches with homemade horseradish mayonnaise.
INGREDIENTS:
  • ¼ cup mayonnaise
  • 1 teaspoon horseradish sauce
  • ¼ teaspoon garlic and pepper seasoning
  • Caramelized Onions:
  • 1 tablespoon olive oil
  • 1 yellow onion, cut length-wise into ¼-inch slices
  • ¼ teaspoon each: kosher salt and black pepper
  • 1 (1½-inch thick) boneless ribeye steak, room temperature
  • as needed, kosher salt and black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, room temperature
  • 2 crusty sandwich rolls (sourdough, Kaiser or onion rolls), warm
  • 1 cup spring mix salad greens
  • ¼ cup white sharp Cheddar cheese, shredded

Cowboy Steak Sandwich - Home & Family

DIRECTIONS:

  1. To prepare horseradish mayonnaise: combine mayonnaise, horseradish and garlic pepper in small bowl and stir to blend. Taste and adjust seasoning, if desired.
  2. To prepare caramelized onions: heat oil in a large skillet over medium heat; add onions, salt and black pepper. Cook for 2 to 3 minutes, stirring frequently, or until onions are wilted. Reduce heat to medium-low and cook for 15 to 20 minutes, stirring frequently, or until onions are golden and lightly caramelized.
  3. Meanwhile, heat a cast iron skillet over high heat until very hot (about 5 minutes). Remove excess moisture on steak with paper towels; season steak generously with salt and black pepper. Add oil to hot skillet; heat until just beginning to smoke. Carefully add steak and cook over high heat for 3 to 4 minutes, or until a golden-brown crust forms. Turn steak over and cook an additional 2 minutes.
  4. Reduce heat to medium; add butter. Carefully tilt skillet slightly and spoon foamy butter over steak for 2 to 3 minutes, or to desired doneness. Transfer steak to a plate; cover loosely with foil and let rest for 5 minutes. Thinly slice steak against the grain.
  5. To assemble sandwiches: Spread horseradish mayonnaise over cuts sides of rolls. Arrange lettuce on bottom halves of rolls; top each evenly with sliced steak, shredded Cheddar cheese and 1 tablespoon caramelized onions. Close with top halves of rolls.

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