Steak Sandwich with Horseradish Mayo & Tomato
- Main Course
- With Protein
- Beefsteak Tomatoes
Prepare the horseradish mayo: Add horseradish, sour cream, mayo, and garlic to a small bowl and stir well to combine. Set aside until ready to build.
Heat butter in a large skillet over low heat until melted. Add sliced onions and cook low and slow, stirring occasionally, for 30-45 minutes or until the onions have caramelized. Set aside until ready to build.
Season steak with salt and pepper. Using the same skillet as the onions, heat canola oil on medium-high heat. Add steaks and cook until 135°F or desired temperature, flipping steaks once halfway through. Set aside and allow to rest for 10 minutes. Once rested, slice thinly at an angle across the grain.
Assemble: Spread horseradish mayo onto the sourdough slices. Top half of the slices with equal portions of the caramelized onions, followed by the ribeye slices. Top with lettuce and beefsteak tomato slice. Add remaining toast tops and serve.