Ultimate Ribeye Steak Sandwich
This steak sandwich features juicy ribeye, caramelized onions, creamy horseradish sauce, and melty provolone — all nestled in a toasted hoagie roll. Simple, rich, and ridiculously satisfying.
Equipment
- Cast Iron Skillet
- Sharp Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 ribeye steak about 8 oz, thinly sliced
- 2 hoagie rolls toasted
- 4 slices provolone cheese
Caramelized Onions
- 1 large onion thinly sliced
- 1 tbsp olive oil
- 1 tsp butter
Horseradish Sauce
- 3 tbsp sour cream
- 1 tbsp prepared horseradish
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
- Start by caramelizing the onions. Heat oil and butter in a skillet over medium heat. Add sliced onions and cook for 10–15 minutes until golden and soft. Set aside.
- While onions cook, mix sour cream, horseradish, and Dijon mustard in a small bowl. Add salt and pepper to taste. Set aside.
- Season ribeye slices with salt and pepper. Sear in a hot skillet for 2–3 minutes until browned but still tender.
- Split hoagie rolls and toast if desired. Layer steak, caramelized onions, provolone slices, and a generous spoonful of horseradish sauce inside each roll.
- Serve warm with chips, fries, or a green salad. Enjoy!
Notes
For extra flavor, grill the steak instead of pan-searing. You can also swap provolone for cheddar or Swiss.