Steak Filet Tip Sandwich Recipe

Marinate

Place the filet tips in a bowl. Add 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp Worcestershire, minced garlic, 1 tsp black pepper and 1/2 tsp kosher salt. Toss to coat, cover and refrigerate for 15–30 minutes while you prepare other components (can marinate up to 2 hours).

Sear the steak

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbsp vegetable oil. Pat the marinated filet tips dry slightly with paper towel, then add to the pan in a single layer (work in batches if necessary). Sear without moving for 1 to 1.5 minutes to develop a crust, then stir and continue cooking 1–2 minutes until browned but still medium-rare to medium (internal temp ~125–135°F / 52–57°C). Remove steak to a warm plate and tent loosely with foil to rest while finishing mushrooms and onions.

Caramelize onions

In a large skillet over medium heat, melt 1 tbsp butter. Add the thinly sliced onion with a pinch of salt. Cook, stirring occasionally, until soft and deeply golden, about 12–18 minutes. If onions begin to stick, add a splash (1–2 tbsp) of water to deglaze the pan.

Sauté mushrooms

In the same skillet (push onions to one side or remove them briefly), add remaining 1 tbsp butter and the sliced mushrooms. Increase heat to medium-high and sauté until mushrooms release their liquid and it evaporates and they become browned, about 6–8 minutes. Season with a pinch of salt and pepper. Stir together with the caramelized onions and keep warm.

Toast rolls

Split the hoagie rolls and lightly butter the cut sides. Toast them face down in a clean skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes in a skillet or 1–3 minutes under broiler. Keep warm.

Make a roux

In a small saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook, whisking, for 1–2 minutes until the raw flour smell is gone and the mixture is slightly golden.

Finish cheese sauce

Slowly whisk in 1 cup whole milk until smooth. Continue to cook, whisking, until the sauce thickens and bubbles lightly, about 3–5 minutes. Reduce heat to low and stir in 1 cup shredded sharp cheddar and 2 tbsp cream cheese until melted and smooth. Add 1/2 tsp mustard, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep the sauce warm on the lowest heat, whisking occasionally to prevent skin from forming.

Whisk together 2 tbsp prepared horseradish, 3 tbsp mayonnaise, 2 tbsp sour cream (or yogurt), 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and add more horseradish if you want greater heat. Refrigerate until ready to use.

Rewarm steak briefly: if the steak has cooled, return to the hot skillet for 30–60 seconds just to reheat (do not overcook).

Layering: Open each toasted hoagie roll. Spoon a generous amount of cheese sauce onto the bottom half of the roll. Add a portion of the seared filet tips (about half the steak per sandwich). Top the steak with the caramelized onions and sautéed mushrooms.

Finish: Drizzle or spread horseradish sauce over the toppings to taste (about 1–2 tbsp per sandwich). Spoon a little extra cheese sauce on top if desired. Garnish with chopped parsley if using.

Serve: Close the sandwich, press lightly, cut in half if desired, and serve immediately while hot.