Steak Sandwiches with Garlic Dill & Horseradish Aioli, Arugula, Caramelized Shallots, and Mushrooms 

Servings: 4

Prep Time: 20 minutes

Cook Time: 20-25 minutes

 

Ingredients:

For the Steak:

• 1 lb flank steak or ribeye (or your preferred cut)

• Salt and pepper, to taste

• 1 tablespoon olive oil

 

For the Garlic Dill & Horseradish Aioli:

• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)

• 1 tablespoon prepared horseradish (adjust to taste)

• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

• 2 cloves garlic, minced

• 1 teaspoon lemon juice

• Salt and pepper, to taste

 

For the Sandwiches:

• 4 slices of sourdough bread (preferably thick-cut)

• 1/2 cup arugula, washed and dried

• 2 tablespoons olive oil (for toasting bread)

• 1/2 cup mushrooms (cremini or button), sliced thin

• 2 medium shallots, thinly sliced

• 1 tablespoon butter

• Salt and pepper, to taste

 

Instructions:

1. Prepare the Aioli:

• In a small bowl, mix together the mayonnaise (or yogurt), horseradish, dill, garlic, and lemon juice. Season with salt and pepper to taste. Set aside in the fridge to let the flavors meld.

2. Cook the Steak: 

• Preheat a grill or grill pan over medium-high heat. Rub the steak with olive oil and season generously with salt and pepper.

• Grill the steak for about 4-5 minutes per side, depending on the thickness and your preferred doneness. Flank steak is best cooked medium-rare to medium.

• Once cooked, remove the steak and let it rest for 5 minutes before slicing thinly against the grain.

3. Caramelize the Shallots and Mushrooms:

• While the steak rests, heat a skillet over medium heat and melt the butter. Add the shallots and a pinch of salt, and cook, stirring occasionally, for about 8-10 minutes, or until the shallots are golden and caramelized.

• Add the sliced mushrooms and cook for another 4-5 minutes, until softened and browned. Season with salt and pepper to taste. Remove from heat.

4. Toast the Sourdough:

• Brush the sourdough bread slices with olive oil on both sides and toast them in a skillet or on the grill for 2-3 minutes on each side, until golden and crispy.

5. Assemble the Sandwiches:

• Spread a generous amount of the garlic dill & horseradish aioli on one side of each piece of toasted sourdough.

• Layer the sliced steak, followed by the caramelized shallots and mushrooms.

• Top with a handful of fresh arugula for a peppery crunch.

• Close the sandwich with the other slice of sourdough and slice in half to serve.

6. Serve:

• Serve immediately with your favorite side, such as sweet potato fries or a simple salad.

 

Tips:

• Steak Cut: Ribeye, sirloin, or T-bone can also be used for this sandwich. If you want a tender, juicy sandwich, ribeye is a great choice.

• Make-Ahead: You can make the aioli ahead of time and store it in the fridge for up to 3 days

 

This steak sandwich combines savory flavors with creamy aioli, peppery arugula, and the sweetness of caramelized shallots and mushrooms—all piled on top of crispy sourdough bread. Perfect for a hearty lunch or dinner!