Difficulty Medium
Cook Time 10 min
Heat Medium 🌶🌶
A loaded steak sandwich piled high with peppered beef, two different gourmet mayos, caramelized onions, and crispy fried onion strips on buttery garlic herb sourdough. This isn't your average sandwich — it's a full-on flavor bomb that eats like a meal.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 4 slices garlic herb butter sourdough bread 1 lb sliced peppered steak (ribeye or sirloin, cooked to preference) 4 oz Dubliner cheese, sliced 1/4 cup Dijon mayo mixed with 1 tsp fresh thyme and 1 tbsp fresh parsley, chopped 1/2 red onion, thinly sliced and marinated in 2 tbsp lemon juice 1 red bell pepper, roasted and sliced 1 jalapeño, thinly sliced 1 large tomato, sliced 1/2 cup fried onion strips (store-bought or homemade) 1 cup caramelized onions and garlic 1 cup fresh arugula 1/4 cup rosemary creamy horseradish mayo Directions 1 Cook or reheat the peppered steak slices in a hot skillet until warmed through, about 2-3 minutes per side. Set aside and keep warm. 2 Toast the sourdough bread slices in a skillet or under the broiler until golden and crispy, about 2 minutes per side. 3 Spread the Dijon mayo mixture on two slices of bread and the rosemary horseradish mayo on the other two slices. 4 Layer the bottom slices with arugula, then add the warm steak, Dubliner cheese (let it melt slightly from the warm steak), caramelized onions and garlic, roasted red pepper, tomato, jalapeño slices, and lemon-marinated red onion. 5 Top generously with fried onion strips for crunch, then cap with the remaining bread slices, mayo-side down. 6 Press down gently, slice in half if desired, and serve immediately while the steak is still warm.
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