Steak Sandwich with Gorgonzola (Edit recipe)

This is the BEST steak sandwich made with juicy ribeye, topped with creamy gorgonzola and zesty arugula. Finished off with the best horseradish sauce, this sandwich is perfect for Super Bowl!

1 hour and 10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1345
Fat:	120 g
Carbohydrates:	5 g
Protein:	59 g
Cholesterol:	163 g
Sodium:	1663 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by scarlatifamilykitchen

Serves: 2

Ingredients

Ribeye Steak

15 oz Ribeye Steak, boneless
1 tsp Kosher Salt
0.5 tsp Black Pepper
1 Tbsp Avocado Oil
4 Tbsp Salted Butter, cut in 4 pats
2 cloves Garlic, smashed

Horseradish Sauce

0.333 cup Mayonnaise
2 Tbsp Horseradish
1 tsp Red Wine Vinegar
0.5 tsp Worcestershire Sauce
1 tsp Chives, chopped finely
.5 tsp Kosher Salt
1 pinch Black Pepper

Sandwich Assembly

1 whole Baguette, thin, approximately 16-20 inches long
1 cup Arugula
1 tsp Extra Virgin Olive Oil
1 pinch Kosher Salt
1 pinch Black Pepper
1.5 oz Gorgonzola Cheese, Crumbled

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Season the ribeye steak on both sides with 1 teaspoon of kosher salt and 1/2 teaspoon black pepper and let it sit at room temperature for 1 hour.
In a small bowl, combine the mayo, horseradish, red wine vinegar, worcestershire sauce, chives, salt and pepper. Mix to combine and set aside.
After the steak has rested for an hour, heat a cast iron skillet over medium heat on the stovetop.
Add the avocado oil to coat the bottom of the skillet and then add the steak.
Let the steak sear, without moving it, for 3 minutes. It should be nicely browned and have a crust on it.
Flip the steak and sear for another 2-3 minutes until the other side is browned as well.
Add the butter pats to the pan along with the smashed garlic cloves and let the butter melt.
Let the steak cook, while spooning the butter sauce over the top, for 3-5 minutes until the steak is the desired doneness.
Remove the steak from the skillet and let it rest for 10 minutes.
While the steak is resting, slice the baguette in half to make two sandwiches and then slice each piece in half lengthwise to make a top and bottom.
Place the baguette pieces, face down in the same skillet the steak was cooked for 2-3 minutes until nicely browned.
Spread the horseradish sauce generously on both the top and bottom pieces for each sandwich.
Slice the rested steak thinly and place on the bottom piece of each toasted baguette sandwich.
Place the arugula in a medium bowl and drizzle with the extra virgin olive oil and sprinkle with a pinch of kosher salt and black pepper. Toss to combine.
Evenly divide the arugula on top of the steak for each sandwich and then finally with the gorgonzola.
Place the top piece of toasted bread on top and enjoy!

Notes

Sandwiches can be cut in half for smaller servings or easier eating.
The gorgonzola can be placed on top of the steak and placed under the broiler in the oven to melt slightly before adding the arugula on top, if desired.