Steak Sandwiches with Wasabi Cream Sauce
Wasabi adds a nice horseradishy kick to every bite of these sandwiches.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Serve any extra wasabi sauce on the side—it's a great dip for potato chips or fries.
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Ingredients
Sauce:
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 Tbsp. chopped fresh cilantro
- 1 to 2 teaspoons prepared wasabi paste
- 1 garlic clove, grated
- 1/4 tsp. kosher salt, plus more to taste
- Black pepper, to taste
Steak:
- 2 pounds sirloin steak (about 1 inch thick)
- Olive oil, for drizzling
- 1 tsp. kosher salt
- Black pepper, to taste
- 6 ciabatta rolls, split open
- 6 oz. sliced havarti or Swiss cheese
- 3 cups baby arugula
- Potato chips, for serving
Directions
For the sauce:
- Step 1Combine the sour cream, mayonnaise, cilantro, wasabi, garlic, salt and a few grinds of pepper in a small bowl. Cover and refrigerate 2 hours.
For the steak:
- Step 1Preheat the oven to 425˚. Heat a large cast-iron skillet over medium-high heat until hot. Drizzle the steak with olive oil and sprinkle with the salt and a few grinds of pepper. Add to the skillet and cook until browned, about 2 minutes per side.
- Step 2Transfer the skillet to the oven and cook 5 to 7 minutes for medium rare. Remove steak to a cutting board and let rest.
- Step 3Meanwhile, place the bottom halves of the rolls on a baking sheet and top with the cheese. Bake until the cheese starts to melt, about 3 minutes.
- Step 4Slice the steak and place on the roll bottoms. Top with the arugula. Spread the wasabi sauce on the top halves of the rolls and close the sandwiches. Serve with potato chips.
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