It is no secret that beef is king in my world. Give me steak and I’m a happy girl. When I’m not hankering for a hamburger when I go out for lunch, a steak sandwich is my number one pick. Specifically, a grilled steak sandwich with horseradish sauce is my favorite. 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.
This post is sponsored by Omaha Steaks. Rest assured all opinions are my own.
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.
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.
- 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.
- Steak Doneness: Rare= 120°F, Medium Rare=130°F, Medium=140°F, Medium Well=150°F, Well Done=160°F
- Rest the meat for 5 minutes after removing from the grill then slice and assemble sandwiches on rolls with the red peppers, lettuce and horseradish sauce.