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+ servings

Grilled Steak Sandwich With Horseradish Sauce

A delicious grilled steak sandwich with roasted red peppers and a creamy horseradish sauce
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: grilled steak sandwich, steak sandwich, horseradish sauce, grill momma steak sandwich, grilled steak, lunch recipe, dinner recipe
Servings: 4 people
Author: Melissa Reome

Equipment

  • Grill, grill pan or broiler

Ingredients

  • 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

Instructions

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.

Grill Steaks

  • 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.