Steak Sandwich Recipe with Horseradish Mayo - Striped Spatula (2024)

Looking for the ultimate steak sandwich recipe? Layered with pan-seared ribeye, sautéedmushrooms, caramelized onions, and zesty horseradish mayo on crusty ciabatta, this sandwich is one to savor!

As a part of an interview recently, I was asked to make a list of my Top 5 ultimate sandwiches. I thought the task would be a piece of cake (or in more accurate sandwich-speak, a piece of ciabatta). It turned out to be so much harder than I expected.

I’m a girl who loves sandwiches. Whether it’s a simple Grilled Cheese, a brunch-worthy Croque Madame, or a roll-up-your-sleeves New Jersey Sloppy Joe (which is not made with saucy ground meat!), the prospect of a really well-executed sandwich makes me happy anytime of the day.

Choosing favorites is like trying to narrow down my favorite cheeses. Or wines. Or macaron flavors. You think you have them all covered, and then one more pops into your head that youjust. can’t. leave. out.

As I mulled over the impossible challenge before me, I concluded that Steak Sandwiches in general are pretty near the top of my list. I’m talking about tender, medium-rare slices of beef, piled with savory toppings onto crusty artisan bread that can soak up the steak’s juices. A few greens for brightness. A little flavored mayo or aioli for the crowning touch.

This steak sandwich recipe with horseradish mayo ended up landing in a solid and respectable second on my list. (Sorry, gorgeous steak. I love you, but Croque takes the title!)

Making Horseradish Mayo

Flavored mayonnaise is such an easy way to up the flavor ante in sandwich-making. It’s amazing how a few herbs, or citrus, or in this case, horseradish,can elevate a sandwich to “bistro” status so effortlessly.

For a classic pairing in this steak sandwich recipe, I flavor my mayonnaise with prepared horseradish, garlic, and freshly-ground black pepper. It’s a simple combination, but it ties everything together well.

What is Prepared Horseradish?

In the United States, prepared horseradish refers to grated horseradish root that has been jarred with vinegar and salt. You’ll sometimes see it labeled as “pure” horseradish. It differs from cream-style horseradish and horseradish sauce, both of which mix horseradish root into a creamy base.

When you’re shopping for prepared horseradish, it’s best to stick to the refrigerated varieties. You’ll find them in the dairy aisle, or in refrigerated cases in the produce department, seafood, or deli. Shelf-stable horseradish typically contains a lot of extra fillers and artificial additives, and just don’t taste the same as the purer refrigerated jars.

Read the labels for this purchase. The ingredient list should simply say horseradish root, vinegar, salt, and sometimes “natural flavor.” Common brands are Gold’s, Boar’s Head, Ba-Tampte, and my personal favorite, Kelchner’s.

The horseradish should appear a creamy color in the jar. If it’s darkened to more of a brown, this is an indicator that the jar is old and not as potent in flavor.

Customizing the Heat

Prepared horseradish brands vary widely on the flavor scale. Some brands are very spicy, while others are more balanced between the hot and vinegary notes. I’ve provided a range for the horseradish quantity in the mayo so that you can adjust for your favorite horseradish brand and heat preferences.

It takes at least 30 minutes (preferably, longer, if you have the time) for the horseradish flavor to develop in the mayo. You won’t taste its full potential when you first add it, and the mayo might taste bland when it’s mixed. Give it some time in the refrigerator for the flavors to meld and then taste it again before deciding to add more horseradish.

Assembling the Ultimate Steak Sandwich

This hearty steak sandwich recipe is my favorite to make with butter-basted, Pan-Seared Steak. I like to use a well-marbled ribeye, but you can use any steak cut that you like best. (This recipe is great with grilled steak during the summer as well.)

Just like with my Roast Beef Sandwiches, I like to start with ciabatta rolls for my steak sandwiches. The bread’s crisp crust and airy middle is the perfect vehicle for the juicy sliced steak and add-ons in this recipe.

I love a comforting steak dinner with caramelized onions and sautéed mushrooms on the side, and these classic additions make for great steak sandwiches as well. To make things a bit quicker if you’re entertaining or want to make steak sandwiches on a busy weeknight, you can cook the caramelized onions and mushrooms up to the day before serving. Gently rewarm them when you’re ready to eat.

With the deeper and richer flavors of the steak, onions, and mushrooms, I like to layer bright, peppery baby arugula onto the sandwiches. The flavor also works nicely with the horseradish mayo and it introduces a fresh bite. If you prefer, you can also substitute your favorite spring greens or romaine lettuce.

I tend to like these sandwiches without cheese (did I really just admit that I like somethingwithoutcheese? Who am I?). But, if you want to melt a little something over the beef, Swiss cheese works well, as does provolone.

Serving Steak Sandwiches

It’s best to serve this steak sandwich recipe while the meat is still warm. They’re perfectly acceptable at room temperature, but I love the juiciness of warm beef with the onions and mushrooms.

My friends and I love a cone of crisp shoestring fries on the side. In fact, we always make extra horseradish mayo for dipping the fries. It’s heavenly, I tell you! Pair it with a crisp glass of something cold (my favorite Belgian-style wheat beer, Allagash White, is shown in the photos), and you have an excellent lunch for the weekend, game day, or just about any casual entertaining menu.

📖 Recipe