Seared Sirloin Steak Sandwiches With Horseradish Mayo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 20 min · Beef · dairy-free, high-protein
711 cal
45g protein
54g carbs
35g fat
per serving · estimated
Ingredients
- 1 1/4 lb, about 1 inch thick sirloin steak
- 2 large hoagie rolls
- 1 3/4 tbsp mayonnaise
- 1 tbsp prepared horseradish
- 1 large, sliced thin yellow onion
- 3/4 tbsp olive oil
- 2 slices provolone
- 1 cup, torn leaf lettuce
- to taste kosher salt and cracked pepper
Method (tap to check — screen stays awake)
- Pat the steak dry, season it hard on both sides with salt and pepper, and let it sit while a heavy skillet gets ripping hot over high heat with the oil.
- Sear the steak 4 minutes on the first side without moving it - it will release from the pan on its own once the crust forms - then 3 to 4 minutes on the second for medium-rare. Move it to a board to rest.
- Drop the onions into the hot pan drippings and cook 4 minutes, stirring, until floppy and browned at the edges.
- Stir the horseradish into the mayonnaise, split and toast the rolls, then slice the rested steak thin against the grain and pile it on with the onions, provolone and lettuce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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