French Onion Steak Sandwich
INGREDIENTS
Creamy Horseradish Sauce:
1/2 cup mayo
1/2 cup sour cream
1 tablespoon Horseradish sauce
1 tablespoon Dijon mustard
1 lemon juiced
1/2 lemon zest
2 teaspoons rosemary chopped
2 teaspoons chives chopped
1 teaspoon black pepper
French Onions:
2 large white onions diced
6 cloves garlic minced
1 cup beef broth
3 tablespoons dark lager beer
1 tablespoon rosemary chopped
2 teaspoons kosher salt
2 tablespoons beef tallow
1 tablespoon parsley chopped
For the Steak:
Olive oil
Binder
Steak King seasoning
Additional Ingredients:
French Sub Buns
Swiss cheese slices
Hickory wood chunks for smoking
INSTRUCTIONS
In a bowl, combine mayo, sour cream, horseradish, Dijon mustard, lemon juice, zest, rosemary, chives, and pepper. Mix well and refrigerate.
Heat beef tallow in a skillet. Add onions and sauté for 15 minutes. Stir in garlic and salt, cooking for an additional 30 minutes. Pour in beef broth and beer, simmering until the mixture reduces (about 20-30 minutes). Finish by adding rosemary and parsley, cooking for another 10 minutes. Set aside.
Coat steaks with olive oil and binder, then season with Steak King seasoning. Allow them to sit briefly. Smoke the steaks at 250°F until they reach an internal temperature of 118°F. After smoking, sear each steak for 60-90 seconds on each side. Let them rest for 8-10 minutes.
First, toast the French Sub Buns. On the bottom bun, spread a layer of the horseradish sauce, followed by 3 slices of Swiss cheese. Add the thinly sliced steak, another 3 slices of Swiss cheese, and top with the prepared French onions. Cap with the top bun.
Place the assembled sandwiches in a preheated oven at 425°F and bake for 8-10 minutes.
Enjoy your sandwich while it’s hot!
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