Steak ‘n Blue Cheese Sandwich with Mushrooms, Onions, and Horseradish Sauce (45 Minutes)

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The steak and blue cheese sandwich is a mouth-watering combination of tender sliced steak, tangy blue cheese, sautéed mushrooms, crisp lettuce, and red onion, all brought together with a creamy horseradish dressing on a sub bun.

This hearty and flavorful sandwich is perfect for lunch or dinner or whenever you’re craving a hearty and creative dish.

Let’s make this delicious steak and blue cheese sandwich!

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 sandwiches 1x

Ingredients

Units Scale

For the steak:

  • 1 lb steak (such as ribeye or sirloin)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder

For the mushrooms:

  • 1 tablespoon butter
  • 8 ounces mushrooms, sliced
  • Salt and pepper, to taste

For the horseradish dressing:

  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

For assembly:

  • 4 sub buns
  • 1 cup crumbled blue cheese
  • 1 cup shredded lettuce
  • 1/2 red onion, thinly sliced
  • Fresh parsley, for garnish (optional)

 

Instructions

  1. Prepare the steak (20 minutes):
    • Preheat your grill or a grill pan to medium-high heat.
    • Rub the steak with olive oil, salt, pepper, and garlic powder.
    • Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
    • Remove from the grill and let it rest for 5-10 minutes before slicing thinly against the grain.
  2. Sauté the mushrooms (10 minutes):
    • While the steak is resting, melt the butter in a skillet over medium heat.
    • Add the sliced mushrooms and sauté until they are browned and tender, about 5-7 minutes. Season with salt and pepper to taste.
  3. Prepare the creamy horseradish dressing (5 minutes):
    • In a small bowl, combine the sour cream, prepared horseradish, mayonnaise, Dijon mustard, and lemon juice. Mix well and season with salt and pepper to taste.
  4. Assemble the sandwiches (10 minutes):
    • Slice the sub buns in half lengthwise and toast them lightly if desired.
    • Spread a generous layer of creamy horseradish dressing on the bottom half of each bun.
    • Layer with shredded lettuce, sliced red onion, crumbled blue cheese, sliced steak, and sautéed mushrooms.
    • Drizzle a bit more creamy horseradish dressing on top if desired.
    • Place the top half of the bun on the sandwich.
  5. Serve:
    • Serve the sandwiches immediately, garnished with fresh parsley if desired. Enjoy your delicious steak and blue cheese sandwich!

Notes

For added flavor, you can marinate the steak in a bit of balsamic vinegar and garlic for an hour before grilling. This sandwich pairs perfectly with a side of crispy fries or a fresh salad.

The creamy horseradish dressing can be made ahead and stored in the refrigerator for up to a week. Enjoy making and sharing this hearty and flavorful steak and blue cheese sandwich with your family and friends!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 35g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 110mg

Pair this with...

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Fresh Fruit Salad

Start by gathering blueberries, kiwi slices, juicy orange segments, ripe strawberries, plump red grapes, sweet mango cubes, or whatever fruit you have on hand! Give everything a gentle mix in a large bowl. For a zesty twist, drizzle with a bit of fresh lime or lemon juice. Optionally, sprinkle with chopped fresh mint or a hint of honey to enhance the natural sweetness of the fruits. Serve chilled.

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