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:
- To prepare horseradish mayonnaise: combine mayonnaise, horseradish and garlic pepper in small bowl and stir to blend. Taste and adjust seasoning, if desired.
- 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.
- 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.
- 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.
- 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.