The Perfect Steak Sandwich

Perfect Steak Sandwich

8oz strip or rib-eye steak or filet
Coarse salt and ground black pepper
unsalted butter
1/2 cup red onion, sliced into half moons
1/2 cup pickled cherry peppers(hot and sweet), sliced
1 cup white mushrooms, sliced thin
2 tbsp steak sauce
Hoagie-style soft roll, ends trimmed, split horizontally.
Garlic Mayonnaise(see below)
4 slices white cheddar (about 4 oz)
Arugula, cleaned and dressed with red-wine or light balsamic vinaigrette
2-inch piece fresh horseradish root, peeled.

Grill, broil or pan-sear steak until medium rare, season with coarse salt and ground black pepper, and let rest before thinly slicing. In saute pan over medium heat, melt 2tbsp butter until lightly browned, and caramelize onions. Add peppers and mushrooms and cook, flipping frequently, until well mixed, about 3 minutes. Add steak sauce and simmer to glaze, about 2 minutes. Season with salt and pepper.
Lightly butter roll and lightly toast in skillet(buttered sides down). Spread toasted sides with garlic mayo, and place on foil covered sheet pan. Top with cheese and melt open faced under preheated broiler. Remove and transfer to serving plate. Arrange steak atop broiled bread, overlapping slices slightly, and evenly distribute vegetable mixture, finishing with dressed arugula salad. Using small hole side of box grater, shred horseradish root over sandwich and serve.


Garlic Mayo
Place peeled garlic clove on clean work surface. Using broad side of a chef's knive crush slightly and macerate, using circular motions, until it becomes paste. Add a pinch of kosher salt and mix. Stir paste into mayonnaise, adding ground black pepper and a pinch of finely chopped flat-leaf parsley. Use about 2 garlic cloves to 1/4 cup of mayo, more or less according to your taste.