Steak-and-Mushroom Sandwich with Horseradish Mayonnaise
Heritage Shaved Ribeye Steak marinated in a garlic-balsamic blend, paired with caramelized onions and mushrooms, all piled high on a bun with arugula, red peppers, and provolone, and finished with a zesty horseradish mayonnaise.
Ingredients
- 1 12oz. package of Heritage Shaved Ribeye Steak
- 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 large yellow onion, sliced
- 1 pound cremini mushrooms or white button mushrooms, sliced
- 4 ciabatta buns, split and toasted
- 2 cups packed baby arugula
- 2 cups jarred halved roasted red peppers
- 4 slices provolone cheese
Directions
- In a medium bowl, combine 2 tablespoons oil, balsamic and garlic. Season with salt and pepper. Add Heritage Shaved Ribeye Steak to bowl, and massage the mixture into steak to cover completely. Marinate at room temperature for 15 minutes.
- Meanwhile, in a small bowl, combine mayonnaise and horseradish. Set aside.
- Heat a large skillet over medium-high heat and add remaining oil. Add onions and cook, stirring occasionally, until light golden-brown, about 10 minutes.
- Stir in mushrooms, and cook, stirring occasionally, until golden-brown, about 8-12 minutes. Season with salt and pepper. Transfer to plate.
- To the same skillet, add Heritage Shaved Ribeye Steak and cook, pulling apart with a wooden spoon or spatula, until golden-brown and thoroughly cooked, about 3-4 minutes. Add onion mixture, and toss to combine.
- Spread mayonnaise mixture evenly over bottom half of bun. Top with an even layer of cooked steak and onion mixture, arugula, red peppers, provolone and bun lid. Serve and enjoy.
Prep time: 15 minutes
Cook time: 26 minutes
Ready in: 41 minutes (plus marinating time)
Serves: 4
