This grilled steak sandwich begins with slices of a freshly grilled steak that are stacked on a garlicky grilled ciabatta bun and finished with a delicious horseradish cream.
This grilled steak sandwich is simple yet elevated, with not too many extra ingredients.. just pickles, crispy lettuce, and the creamy horseradish sauce.
Cook the steak to rare or medium rare, slice it thinly, and pile the slices on the grilled bread for a hearty meal.
For the Steaks:
I used boneless ribeye steaks to make these sandwiches. Depending on the size of your ciabatta buns, you can use from four to eight ounces of steak per sandwich.
Ribeye is a tender cut but still full of flavor. It has lots of marbling, making it great for grilling. All you need to season it is some salt and freshly ground white or black pepper (I used white pepper).
My ciabatta was smaller, so I used the smaller amount of meat. You want to loosely pile it to about one inch high.
The horseradish cream is a mixture of prepared horseradish, sour cream, lemon juice, salt, and pepper. You can make it ahead of time and refrigerate it until you are ready to assemble the sandwiches.
Add a layer of dill pickle slices and some crispy green leaf or iceberg lettuce.
To Toast the Ciabatta:
To prepare the ciabatta for grilling, slice the rolls in half horizontally and brush both sides of the bread with olive oil. Once you've pulled the steak off the grill and tented it with foil, place the bread on the grill and toast it, about one to two minutes per side.
Once you've toasted the bread, rub a large cut garlic clove on the cut side to impart garlic flavor.
Serve these sandwiches hot for maximum juiciness.
Suggestions for Side Dishes:
Of course, just some fruit and maybe a few potato chips is all you need.
Other great sides for this sandwich include, potato salad, baked beans, broccoli salad, and cabbage and apple salad.
Other Grilled Dishes You May Also Enjoy:
Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.
Friday’s #BBQWeek Recipes
- Chipotle Broccoli Slaw from A Kitchen Hoor's Adventures
- Grilled Steak Sandwich with Horseradish Cream from Karen's Kitchen Stories
- Mexican BBQ Ribs from Palatable Pastime
Grilled Steak Sandwich with Horseradish Cream
Ingredients
- 1/2 cup sour cream
- 1 tablespoon prepared horseradish
- 1/4 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 8-ounce boneless ribeye steaks, 1 inch thick (more for larger sandwiches)
- 1 1/2 tablespoons olive oil, plus more for brushing the bread
- Salt and freshly ground pepper (white or black)
- 4 ciabatta rolls, cut in half lengthwise
- Large clove garlic, peeled and halved
- 1/2 cup dill pickle slices
- 1 cup crisp greenleaf lettuce leaves
Instructions
- Mix all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
- Brush the steaks with the olive oil on both sides and generously sprinkle them with salt and pepper.
- Heat the grill to very hot. Grill the steaks on both sides to your desired doneness. 120 to 125 degrees F for rare, and 125 to 130 degrees F for medium rare. Rest the steaks on a cutting board, tented with foil, for about 5 minutes.
- Brush the ciabatta with olive oil and toast them on the grill, about 1 to 2 minutes per sided. Remove them from the grill and immediately rub the cut side with the garlic clove.
- Spread one half of each roll with the horseradish sauce. Slice the steak into strips and pile them onto the rolls. Top with pickles and lettuce.
Nutrition Facts
Calories
482Fat (grams)
27 gSat. Fat (grams)
11 gCarbs (grams)
30 gFiber (grams)
2 gNet carbs
29 gSugar (grams)
2 gProtein (grams)
29 gCholesterol (grams)
86 mgRecipe adapted from Bromberg Bros. Blue Ribbon Cookbook: Better Cooking at Home. I love the book and have been to their restaurant in Las Vegas several times. I highly recommend both, although I think the cookbook is out of print.
