Steakhouse Melt
This steakhouse melt is savory, melty and perfectly balanced. Seared ribeye gets sliced thin and piled onto provolone-toasted artisan bread with deeply caramelized onions, peppery arugula and a creamy horseradish mayo made with Inglehoffer Creamy Horseradish Sauce and Dijon. This steak melt sandwich tastes like your favorite steakhouse in sandwich form.
More steak sandwich inspo: Chimichurri Ribeye Sandwich and Black & Blue Flatbread.
Why You’ll Love This Steakhouse Melt
- Juicy seared ribeye.
- Jammy caramelized onions.
- Creamy horseradish mayo with a kick.
- Melty provolone on toasted bread.
Ingredients for a Steakhouse Melt
The Steak and Onions
Ribeye, salt, black pepper, olive oil, thinly sliced yellow onions and balsamic vinegar.
The Bread
Thick artisan bread, provolone and fresh arugula.
The Horseradish Mayo
Mayo, Inglehoffer Creamy Horseradish Sauce, Inglehoffer Dijon mustard, a squeeze of lemon and a pinch of salt.
Swap note: Use gluten-free bread for gluten free. Sirloin or strip steak work in place of ribeye.
How to Make a Steakhouse Melt
Step 1: Caramelize the onions
Cook the onions in olive oil with a pinch of salt over medium to medium-low heat, stirring every few minutes, for 30 to 45 minutes until deeply golden. Add the balsamic in the last few minutes.
Step 2: Sear the steak
Pat the steak dry, season and sear 3 to 4 minutes per side. Rest 5 minutes, then slice thinly against the grain.
Step 3: Toast the bread
Top the bread with provolone and toast until golden. Massage the arugula with olive oil, salt and pepper.
Step 4: Make the horseradish mayo
Mix the mayo, horseradish sauce, Dijon, lemon and salt, then spread on the toasted bread.
Step 5: Assemble
Layer the steak, caramelized onions and arugula and serve.
Carly’s Expert Tips
- Be patient with the onions. Low heat is the key to jammy onions.
- Rest the steak so it stays juicy.
- Slice against the grain for tender bites.
- Massage the arugula to soften it and boost flavor.
Make It Your Own
- Roast beef: Use thinly sliced deli roast beef for a shortcut.
- Swiss: Swap provolone for Swiss.
- Mushrooms: Add sautéed mushrooms.
- Spicier: Add more horseradish.
Make-Ahead and Meal Prep: Caramelize the onions and make the horseradish mayo up to 4 days ahead.
What to Serve With a Steakhouse Melt
Serve with fries, kettle chips or a wedge salad.
Storing and Reheating
Store leftover steak, onions and mayo separately for up to 3 days.
Warm the steak briefly in a skillet and build a fresh sandwich.
What People Ask About Steak Melt
What steak is best for a steak melt?
Ribeye is rich and tender, but sirloin or strip work too.
How long do caramelized onions take?
30 to 45 minutes over medium-low heat.
Can I make horseradish mayo ahead?
Yes. It keeps up to 5 days in the fridge.
Can I use leftover steak?
Yes. Warm it briefly before building the sandwich.
Steakhouse Melt
Ingredients
Method
- Heat 1 tbsp olive oil in a wide skillet over medium heat. Add the thinly sliced onions with a pinch of salt.
- Cook on medium-low, stirring every 3–5 minutes. The onions should soften and slowly turn golden after about 30 minutes.
- 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.
- 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.
- Rest the steak for 5 minutes, then slice thinly against the grain.
- Top bread slices with provolone cheese and toast until golden.
- Massage the arugula with a drizzle of olive oil, a pinch of salt, and some black pepper to soften it and enhance the flavor.
- Mix together mayo, horseradish, Dijon mustard, lemon juice, and salt.
- Spread generously on the toasted bread.
- Layer sliced steak, caramelized onions, and arugula on the toasted bread.
- Serve and enjoy!
Nutrition
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.
