Steakhouse Melt

Savory, melty, and perfectly balanced – this steakhouse melt is what Sunday sandwiches were made for!

Steakhouse Melt FAQs

Can I use a different cut of steak?

Yes, you can use other tender cuts like sirloin or filet mignon, but ribeye is recommended for its rich flavor.

How can I make this sandwich dairy-free?

You can substitute the provolone cheese with a dairy-free cheese alternative and use a dairy-free mayo for the horseradish spread.

Can I prepare the caramelized onions ahead of time?

Yes, caramelized onions can be made ahead and stored in the refrigerator for up to 3 days. Reheat them gently before using.

What can I use instead of arugula?

You can use spinach or mixed greens as a substitute for arugula.

How do I know when the steak is cooked to my liking?

Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Steakhouse Melt

Savory, melty, and perfectly balanced – this steakhouse melt is what Sunday sandwiches were made for!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 lb ribeye
• Salt
• Black pepper
• 2 tbsp olive oil
• 2 large yellow onions thinly sliced
• 1 tsp balsamic vinegar
• 4 slices provolone cheese
• 4 slices thick artisan bread (sourdough or country loaf)
• 1 cup fresh arugula
• 1/2 cup mayo
• 2 tbsp Inglehoffer Creamy Horseradish Sauce
• 1 tsp Inglehoffer Dijon mustard
• Squeeze of lemon
• Pinch of salt

Method

 

Caramelize the Onions

1. Heat 1 tbsp olive oil in a wide skillet over medium heat. Add the thinly sliced onions with a pinch of salt.
2. Cook on medium-low, stirring every 3–5 minutes. The onions should soften and slowly turn golden after about 30 minutes.
3. If you have time, let them reach the perfect caramelization point at the 45-minute mark. Add 1 tsp balsamic vinegar in the last few minutes of cooking.

Prepare the Steak

1. Pat steak dry, season with salt and pepper, and sear in a hot skillet for 3–4 minutes per side until browned and cooked to your liking.
2. Rest the steak for 5 minutes, then slice thinly against the grain.

Prepare the Bread and Arugula

1. Top bread slices with provolone cheese and toast until golden.
2. Massage the arugula with a drizzle of olive oil, a pinch of salt, and some black pepper to soften it and enhance the flavor.

Make the Horseradish Mayo

1. Mix together mayo, horseradish, Dijon mustard, lemon juice, and salt.
2. Spread generously on the toasted bread.

Assemble the Sandwich

1. Layer sliced steak, caramelized onions, and arugula on the toasted bread.
2. Serve and enjoy!

Notes

• For perfectly caramelized onions, patience is key. Stir them frequently and cook on low heat to avoid burning.
• Let the steak rest after cooking to retain its juices and ensure tender slices.
• Massage the arugula to enhance its flavor and texture for the sandwich.
• Use thick artisan bread for a sturdy base that holds all the ingredients well.
• Toast the bread with cheese for a melty and flavorful touch.