Last Updated on October 10, 2023 by Melissa Reome
This post is sponsored by Omaha Steaks. Rest assured all opinions are my own.
This grilled steak sandwich with horseradish sauce is an easy recipe you can eat hot or cold and is great the next day as well. Grilled red peppers and lettuce round out the flavor profile of this steak sandwich to make one delicious meal.
It is no secret that beef is king in my world. When I’m not hankering for a hamburger when I go out for lunch, a steak sandwich is my number one pick. I don’t discriminate against other great sandwiches such as a roast beef on weck for New York friends or a Chicago Italian beef sandwich. The difference here is that I can enjoy this sandwich hot or cold. Steak leftovers don’t go to waste in my house.
Choosing which cut of beef to use for a grilled steak sandwich is easy. Just pick what you like! For the steak sandwiches I made for my family, I grilled up both Private Reserve 14 oz strip steaks and some Private Reserve beef tenderloins from Omaha Steaks. Sometimes I cook extra steak on purpose just to have leftovers to bring to work.
Ingredients For A Grilled Steak Sandwich
There are a multitude of things you can put on a sandwich. The most important thing is you add what you like. I love horseradish on beef and a creamy horseradish sauce pairs perfectly with this sandwich. When you roast red peppers, they become soft and the flavor mellows out a bit. They also take on an extra layer of flavor from the grilling process itself. Lettuce adds a layer of freshness and crunch to involve all of your senses. If you’re not a big lettuce fan, feel free to leave it off. Trust me, even I will just have the steak on a great roll with the sauce sometimes.
How To Make Roasted Red Peppers
Making roasted red peppers is really easy! Wash your red peppers and remove any stickers that might be on them from the store. Coat them with a light coating of vegetable oil or olive oil. After preheating your grill or grill pan to high, place the peppers directly on the grill surface. Continue to cook the peppers until the the skin becomes blackened. Make sure to rotate the peppers to cook all sides. Depending on how hot your grill is, this will likely take about 15-20 minutes.
Remove the peppers from the grill after they are charred up nicely and put them in a bowl. Cover the bowl with plastic wrap to let them steam for about 15-20 minutes. Remove the plastic wrap, and when the peppers are cool enough to handle, peel the charred skin off of the peppers.
After removing all of the skin, cut the peppers open and remove the stem and all of the seeds inside and discard them. Cut the peppers into strips. These can easily be made ahead of time and stored in the refrigerator.
Tips On Cooking A Steak Indoors If You Don’t Have A Grill
If you need some guidance because you don’t have a grill or would rather cook the steak indoors, check out my post How To Grill Steak Perfectly for guidance.
Horseradish Sauce for a Grilled Steak Sandwich
Horseradish sauce on a steak sandwich is a marriage made in heaven. This easy to make sauce is excellent on a classic prime rib or sliced roast beef and a great addition to make your steak sandwich more fabulous. First a note about horseradish however. Depending on your tolerance for heat that horseradish can provide, brands of horseradish quality vary in intensity. If you are unsure about what heat level of horseradish you can tolerate, start with less than the recipe calls for initially and add to your liking. If you find you added too much horseradish, add more sour cream or mayonnaise to mellow it out a bit.
Making horseradish sauce is a piece of cake. In a small bowl just add the prepared horseradish, sour cream, mayonnaise, dijon mustard, fresh lemon juice, chives together until well combined. Finish the sauce with salt and pepper to taste then cover and refrigerate until needed. This sauce comes together really fast but if you prefer you can make it a day ahead of time as well.
To find prepared horseradish, head for the refrigerator section of your grocery store. Sometimes you can also find it by the seafood department as it is an ingredient in cocktail sauce.
Assembling the Grilled Steak Sandwiches with Horseradish Sauce
Once your steak is cooked to your liking, the horseradish sauce is made, peppers grilled you can assemble your steak sandwich. I personally love a crusty roll as opposed to a soft roll, but use whatever you prefer.
This sandwich is excellent to make and wrap up to take to work the next day, to pack for a picnic or to just have for lunch or dinner at home. Enjoy!
Grilled Steak Sandwich With Horseradish Sauce
- Grill, grill pan or broiler
- 2 large steaks preferably 1 inch thick or thicker (pick your favorite kind such as filet mignon, strip steak, ribeye etc.)
- kosher salt (to taste)
- 1/4 head fresh green leaf lettuce
- 4 rolls
Roasted Red Peppers
- 2 red bell peppers
- 1 tbsp olive oil or vegetable oil
Creamy Horseradish Sauce
- 1/4 cup prepared horseradish (may add more to taste)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp dijon mustard
- 1/2 tsp fresh lemon juice
- 1 tsp fresh chives, chopped fine (optional)
- kosher salt and pepper to taste
Roast The Red Peppers
- Preheat grill or gill pan to high. Lightly coat surface of whole peppers with oil. Place directly on grill grate and cook until nicely charred on all sides. Depending on how hot your grill is, this may take 15-20 minutes.
- Remove the peppers from the grill. Place them in a bowl and cover with plastic wrap or a lid. Allow the peppers to steam for 15-20 minutes. When they are cool enough to handle, peel the black charred skin off of the peppers. Cut the peppers in half and remove and discard all of the seeds and the stem. Cut the peppers into strips to be used on the sandwiches.
Make Horseradish Sauce
- Combine the mayonnaise, sour cream, lemon juice, prepared horseradish, chives (optional) and mustard in a bowl. Stir to mix completely. Add kosher salt and pepper to taste. Refrigerate until needed. May make ahead and store in the refrigerator.
- Set up grill for two-zone cooking with one side of the grill with high heat and the other side with low heat if possible. Season the steaks on both sides with kosher salt or alternatively, steak seasoning of your choice. If you would like black pepper on your steak, season the steaks after removing them from the grill as pepper may burn at high temperatures.
- Oil the grill grates or spray with cooking spray prior to placing the steaks on the hot side of the grill. Sear the first side of the steaks for a couple minutes or until nicely browned then flip the steak and sear the other side.
- When both sides of the steak have nice color move the steaks to the side of the grill with lower heat. Continue to cook the steaks until they have reached the desired internal temperature when measured with an instant read thermometer inserted into the middle of the steak. Note: remove the steak at least 5 degrees under the temperature you would like the finished steak to end up. The internal temperature will rise upon removing the steak from the grill.
- Steak Doneness: Rare= 120°F, Medium Rare=130°F, Medium=140°F, Medium Well=150°F, Well Done=160°F
- Rest the steak on a plate for 5 minutes after removing from the grill then slice and assemble sandwiches on rolls with the red peppers, lettuce and horseradish sauce. Store any leftover steak covered in the refrigerator along with toppings and horseradish sauce as it makes great hot or cold sandwiches the next day.