Ina Garten Steak Sandwich Recipe

Ina Garten Steak Sandwich Recipe is an American-style main featuring seared ribeye steak and sweet balsamic onions. This hearty dish uses toasted ciabatta rolls and a punchy horseradish mustard sauce for a restaurant-quality meal.

The first time I made this, I tried to slice the steak immediately after searing it. Now I always let the meat rest for at least five minutes under a bit of foil. If you cut it too soon, the juices run all over the board and leave the sandwich dry. Resting the steak lets those juices settle back into the fibres so every bite stays tender.

The onion is doing more work than you’d think. Without that slow cook in the butter and balsamic vinegar, the sandwich loses its balance. I found that the sweetness of the jammy onions is what makes the sharp horseradish sauce actually work. It’s my go-to recipe when I want something that feels like a treat but doesn’t require hours of active cooking.

Ina Garten Steak Sandwich Recipe Ingredients

For the Steak

• 450g (1lb) ribeye or sirloin steak
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp Worcestershire sauce

For the Caramelised Onions

• 1 large yellow onion, thinly sliced
• 1 tbsp unsalted butter
• 1 tsp olive oil
• ½ tsp salt
• 1 tsp balsamic vinegar

For the Sandwich Assembly

• 4 ciabatta or baguette rolls, halved
• 125ml (4fl oz) mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp horseradish
• 30g (1oz) rocket
• 4 slices provolone or Swiss cheese

How To Make Ina Garten Steak Sandwich Recipe

1. Season and sear the steak: Pat the steak dry with kitchen roll and rub with salt and pepper. Heat the oil and butter in a heavy skillet over medium-high heat until the fat is foaming. Cook the steak for 3 to 4 minutes per side until it reaches 54°C (130°F) for medium-rare. Move it to a plate, pour over the Worcestershire sauce, and cover with foil for 5 minutes before slicing into thin strips.
2. Caramelise the onions: Use the same pan over medium heat and add the butter and oil. Toss in the onion slices and salt, then cook for 15 to 20 minutes whilst stirring occasionally until they are soft and golden brown. Pour in the balsamic vinegar and stir for 2 minutes until the liquid has evaporated and the onions are sticky.
3. Toast the rolls: Heat your oven to 190°C (375°F/Gas Mark 5). Place the halved rolls cut-side up on a baking tin and bake for 5 minutes until the edges are crisp and golden.
4. Mix the sandwich spread: Whisk the mayonnaise, Dijon mustard, and horseradish together in a small bowl until smooth. Taste the sauce and add an extra pinch of pepper if you want more heat.
5. Assemble the sandwiches: Spread a thick layer of the mustard sauce onto both sides of the toasted rolls. Pile the balsamic onions onto the bottom halves and top with the steak strips, cheese, and fresh rocket.
6. Melt the cheese: Turn your grill to high and place the bottom halves of the sandwiches on a tin. Cook for 1 to 2 minutes until the cheese is bubbling and melted.
7. Serve: Press the top halves of the rolls onto the melted cheese. Slice each sandwich in half diagonally and serve while the meat is still hot.

Recipe Tips

• Slice against the grain. Look for the direction the muscle fibres run and cut across them to make the steak easier to bite through.
• Dry the meat. Use kitchen roll to remove every bit of moisture from the steak surface before seasoning so it sears rather than steams.
• Cold steak slices better. If you are using leftovers, slice the steak while it is fridge-cold to get paper-thin pieces before warming them gently.
• Prevent soggy bread. Spread the mayonnaise sauce from edge to edge to create a fat barrier that stops the meat juices soaking into the crumb.
• Use a heavy pan. A cast-iron skillet holds heat better than stainless steel, which gives the ribeye a darker, more savoury crust.
• Keep onions low. If the onions start to blacken instead of turning brown, add a splash of water to the pan to slow down the cooking.

What To Serve With Steak Sandwiches

These sandwiches are quite rich, so they pair well with crunchy sea salt chips or a bowl of zesty apple coleslaw. You can also serve them with sweet potato fries or garlic parmesan potato wedges for a more filling meal.

If you want something lighter, a simple rocket salad with lemon vinaigrette or some pickled gherkins work well. The acidity of the pickles helps cut through the marbled fat of the ribeye steak.

How To Store Steak Sandwiches

Fridge

Store the steak and onions in separate airtight containers for up to 3 days. Do not store the assembled sandwich in the fridge as the bread will go hard and the rocket will wilt.

Reheat

Warm the steak and onions in a dry pan over medium heat for 3 minutes until just hot. Toast fresh rolls and assemble the sandwich right before you plan to eat it to keep the texture crisp.

Freeze

Do not freeze the assembled sandwiches or the fresh rolls. You can freeze the cooked steak strips and caramelised onions in a freezer bag for up to 2 months, then thaw overnight in the fridge.

Ina Garten Steak Sandwich Recipe Nutrition Facts

Per serving (1 of 4):

• Calories: 550
• Protein: 35g
• Fat: 32g
• Carbohydrates: 35g
• Sugar: 5g
• Sodium: 750mg

Estimated. May vary based on ingredients and cooking methods.

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