I’m on a big sandwich making kick, and I’m pretty excited to share this brand new Steak Sandwich with Creamy Horseradish. We’ve spent some serious time perfecting this sandwich before sharing it. We wanted it to be totally perfect and the kind of thing you want to make again and again. It all starts with Porter Road, and the rest is total magic.

How to Pick your Steak

When you’re making a steak sandwich, you cannot cut corners with the meat. I’m so delighted to be working with Porter Road. As you know, I only partner with brands I absolutely believe in, and Porter Road is amazing. Their product is incredible, and their process is somehow just as amazing. For this sandwich we used their Flat Iron. I was so surprised to learn that the Flat Iron is actually the second most tender cut of beef after the Filet. Because it’s so tender, it made the perfect cut for this sandwich.

steak on toasted bread

As a lover of steak and a lover of the environment, I am constantly aware of how I choose my food. What makes Porter Road so fantastic is that they are so particular about every piece of meat they sell. All of their partner farms have to meet the highest husbandry and sustainability standards. The animals must be pasture raised, with no hormones or antibiotics ever. They must be raised in their natural environment, fed a vegetarian feed, and use an end of life method that avoids stressing the animals. All of these practices result in better meat and a much better and sustainable outcome for the environment.

What’s so wonderful about the Flat Iron in particular is that it is easy to cook. It’s pretty forgiving when cooking, so you don’t have to worry about overcooking. We found our steaks were perfect when we did them on medium high for 3 1/2 minutes on each side. It was the perfect medium temperature for the steak sandwich.

sandwich prep

Build Your Steak Sandwich

While the delicious steak rests, we start on the bread. I think a steak sandwich is most fabulous when you start with melted cheese on toasted bread. For our gluten-full eaters, we went with sourdough. If you’re gluten-free, choose your favorite gluten free bread (I used Canyon). Melt some provolone and parmesan on your bread to begin the sandwich building process.

open face steak sandwich

Once it’s toasted, slice your steak and add it to the bread. Then top with romaine, avocado, Marinated Onions, and our Creamy Horseradish sauce. If you aren’t a fan of Horseradish, fear not! Because you use fresh horseradish in this sauce, it creates a much milder flavor than the pre-packaged one. I’ve had several horseradish haters totally fall in love with this sauce.

Now, you are ready to eat! It’s a perfect weeknight dinner or lunch. The steak cooks so quickly, and the sauce is something you can make in advance. You’ll have a delicious meal in under 20 minutes!

When you make your own Steak Sandwich, be sure to rate and review it below and let me know what you think! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!

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steak sandwich on cutting board

Steak Sandwich with Creamy Horseradish

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  • Author: Teri Turner
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 sandwiches
  • Category: Sandwich
  • Method: Oven
  • Diet: Gluten Free


This Steak Sandwich is perfect for weeknight eating or a quick and easy lunch!


For the Creamy Horseradish Dressing:

1 cup Mayonnaise (regular or Whole30)

¼ cup grated horseradish or 2 tablespoons prepared horseradish

2 tablespoons chives

1 teaspoon Dijon mustard

1 teaspoon red wine vinegar

½ teaspoon Kosher salt

¼ teaspoon freshly ground black pepper


For the Sandwich:

1/2 teaspoon Kosher Salt

1 (½ pound) Porter Road Flat Iron Steak

1 tablespoon extra virgin olive oil

4 slices of your bread of choice, we used Sourdough

8 slices of Provolone Cheese

2 tablespoons parmesan cheese, divided

Romaine lettuce

1 avocado, sliced

Marinated Red Onions and its oil


Preheat the oven to 400°F.


Make the dressing by blending all the ingredients together in a food processor or blender.


Salt the steak on both sides. In a medium skillet over high heat, heat 1 tablespoon of olive oil. Once oil is hot, cook steak until browned and seared, about 3 1/2 minutes per side—a total of 7 minutes for medium rare (or, if preferred, about 6 minutes total for rare and 8 minutes total for medium). Set aside and allow to rest.


On a baking sheet in the oven or in the toaster oven, toast the bread until light brown, about 5 minutes. Remove from the oven and add two slices of provolone to each slice of bread and 1 tablespoon of parmesan on half of the slices of bread. Return the slices to the oven until cheese is melted and bubbling, about 3 minutes.


Make the sandwiches: Spread a generous amount of the horseradish dressing over the slices of bread. Using a sharp knife, slice the steak across the grain in ¼-inch strips and layer them over the dressing. Add the romaine lettuce,  avocado, and marinated onion plus a drizzle of the onion oil. Season with a pinch of salt, close the halves together and enjoy these delicious juicy steak sandwiches!