Steak & Cheese Recipe

Prepare the Horseradish Mayo

In a small bowl, mix together the horseradish sauce and mayonnaise until well combined. Set aside.

Caramelize the Onions

Slice the yellow and red onions thinly. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and a pinch of salt, and cook slowly, stirring occasionally, until they are caramelized (about 15-20 minutes). Remove from skillet and set aside.

Cook the Mushrooms

In the same skillet, add another tablespoon of olive oil. Add the sliced mushrooms and cook until they are browned and tender (about 5-7 minutes). Season with salt and black pepper to taste.

Cook the Steak

Season the ribeye steak with salt and black pepper. Increase the skillet heat to medium-high and add the steak. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the skillet and let it rest for a few minutes before slicing.

Assemble the Sandwich

Slice the steak against the grain into thin strips. Cut the sub rolls in half and layer the bottom with the sliced steak, caramelized onions, mushrooms, and provolone cheese. Place under the broiler for a couple of minutes until the cheese melts.

Finish and Serve

Spread the horseradish mayo on the top half of the sub rolls. Close the sandwiches, slice in half if desired, and serve immediately.