Steak Filet Tips Recipe

Prep and season

Pat the filet tips dry with paper towels. In a bowl toss the tips with kosher salt, black pepper and garlic powder so they are evenly coated. Let rest at room temperature 10–15 minutes while you prepare other components.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Add the seasoned filet tips in a single layer (work in two batches if needed). Sear without moving for 1–2 minutes to form a crust, then toss or flip and cook another 1–2 minutes for medium-rare (internal ~125–130°F). Adjust time to desired doneness. Remove to a plate and tent loosely with foil to rest for 5–7 minutes.

While the steak rests, slice the onion thinly and clean and slice mushrooms.

Wipe the skillet used for the steak or use a separate large skillet. Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add sliced onions and a pinch of salt; cook, stirring occasionally, until softened about 6–8 minutes.

If you like caramelized onions, sprinkle 1/2 teaspoon brown sugar over the onions and continue to cook over medium-low, stirring, until deep golden, about 8–12 more minutes.

Add mushrooms to the onions, increase heat to medium-high, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sauté until mushrooms release their moisture and brown, about 5–7 minutes. Taste and adjust seasoning. Keep warm.

In a small saucepan over medium heat melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1 minute to make a roux, stirring constantly so it doesn't brown.

Gradually whisk in 1 cup whole milk until smooth. Continue cooking and whisking until the mixture thickens and coats the back of a spoon, about 3–5 minutes.

Reduce heat to low and whisk in 1 cup shredded sharp cheddar and 2 tablespoons cream cheese until melted and smooth. Stir in 1/2 teaspoon Dijon, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Keep warm; if sauce thickens too much, thin with 1–2 tablespoons milk.

In a small bowl combine 3 tablespoons prepared horseradish, 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon lemon juice and 1/2 teaspoon Worcestershire sauce. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Taste and add more horseradish for extra heat. Refrigerate until assembly.

Split the 4 hoagie rolls and butter cut sides lightly with 2 tablespoons softened butter. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes, or under a broiler for 1–2 minutes. Keep warm.

Slice or chop the rested filet tips into bite-sized pieces if desired (traditional 'tips' are small already). Return steak briefly to the hot pan just to rewarm for 30–60 seconds if necessary.

Ladle a generous spoonful of cheese sauce onto the bottom half of each toasted roll. Pile steak tips on top of the cheese sauce, then top with sautéed onions and mushrooms.

Drizzle or spread horseradish sauce on the top half of the roll and close the sandwich. Garnish with chopped parsley if using. Serve immediately.