Steak Sandwich Recipe

Prepare steak

Pat beef tips dry with paper towels. Season evenly with 1 tsp salt and 1 tsp freshly ground black pepper.

Sear beef

Heat 1 tbs olive oil in a large skillet over medium-high heat until shimmering. Add beef tips in a single layer (work in batches if needed). Sear without moving for 1-2 minutes per side until browned but slightly pink inside (adjust time for desired doneness). Transfer seared beef to a plate and tent with foil.

Caramelize onions

Reduce heat to medium. Add 1 tbs butter and remaining 1 tbs olive oil to the same skillet. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, for 12-15 minutes until deep golden and soft. If onions begin to stick, add 1-2 tbs water to deglaze and continue cooking.

Cook mushrooms & garlic

When onions are about halfway caramelized (~7 minutes in), push them to one side and add the sliced mushrooms. Cook mushrooms with onions for 5-7 minutes until they release moisture and brown. Stir in 1 tsp minced garlic and 1 tsp dried thyme; cook 30-60 seconds until fragrant.

Combine and finish

Return the seared beef tips to the skillet with the onions and mushrooms. Add 1 tbs beef broth to deglaze the pan and scrape up any browned bits. Stir to combine and warm through for 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and keep warm.

In a small bowl, whisk together 1 tbs mayonnaise, 1 tsp prepared horseradish, 1/2 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and a pinch (1/8 tsp) black pepper until smooth. Taste and adjust horseradish or lemon for heat/brightness. Refrigerate until assembly.

Toast rolls

Butter the cut sides of the 2 rolls with the 1 tbs butter. Toast buttered sides in a clean skillet over medium heat until golden brown, about 1-2 minutes per side. Alternatively broil cut sides under a broiler until lightly browned.

Assemble sandwiches

Spread a generous layer of horseradish aioli on both toasted roll halves. Divide the beef, caramelized onions, and mushroom mixture evenly between the bottom halves of the rolls. Top the hot beef mixture with the shredded provolone (about 1/2 cup per sandwich). If you prefer the cheese melty, place assembled open-faced sandwiches under a broiler or in a 350°F oven for 1-2 minutes until cheese softens. Finish with a handful of fresh arugula on top of the cheese, then place the top roll halves.

Serve

Cut sandwiches in half if desired and serve immediately while warm.