Ribeye Steak Sandwich with Marinated Mushrooms and Horseradish Sauce

Name: Ribeye Steak Sandwich with Marinated Mushrooms and Horseradish Sauce
Total time: 40 minutes
Yield: 1 sandwich + extra mushrooms
Cuisine: American
Ingredients: ¼ cup olive oil; 3 garlic cloves, halved lengthwise; 1 pound button mushrooms, halved or quartered if large; 2 teaspoons kosher salt; ½ teaspoon freshly ground black pepper; ¼ cup white wine vinegar; ¼ small red onion, very thinly sliced; 5–7 fresh thyme sprigs; 1 teaspoon granulated sugar; 2 tablespoons mayonnaise; ½–1 teaspoon prepared horseradish; ¼ teaspoon Dijon mustard; ⅛ teaspoon Worcestershire sauce; Pinch of freshly ground black pepper; Pinch of salt; 1 boneless ribeye steak, approximately 8–10 ounces; 1 teaspoon neutral cooking oil; Kosher salt, to taste; Freshly ground black pepper, to taste; ¼ teaspoon garlic powder; 1 French roll; 1 tablespoon softened butter; Pinch of garlic powder; 2 slices provolone cheese; Prepared creamy horseradish sauce; Prepared marinated mushrooms, thoroughly drained

Sandwiches

40 minutes

1 sandwich + extra mushrooms

Ingredients

For the Marinated Mushrooms

¼ cup olive oil
3 garlic cloves, halved lengthwise
1 pound button mushrooms, halved or quartered if large
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ cup white wine vinegar
¼ small red onion, very thinly sliced
5–7 fresh thyme sprigs
1 teaspoon granulated sugar

For the Creamy Horseradish Sauce

2 tablespoons mayonnaise
½–1 teaspoon prepared horseradish
¼ teaspoon Dijon mustard
⅛ teaspoon Worcestershire sauce
Pinch of freshly ground black pepper
Pinch of salt

For the Steak Sandwich

1 boneless ribeye steak, approximately 8–10 ounces
1 teaspoon neutral cooking oil
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ teaspoon garlic powder
1 French roll
1 tablespoon softened butter
Pinch of garlic powder
2 slices provolone cheese
Prepared creamy horseradish sauce
Prepared marinated mushrooms, thoroughly drained

Instructions

Marinate the Mushrooms — Sauté & Season Heat ¼ cup olive oil in a large skillet over medium heat. Add the halved garlic cloves and cook for 1–2 minutes, stirring occasionally, until fragrant and lightly golden. We’re waking the garlic up—not burning it into little bitter bricks. Remove the garlic from the skillet and set aside. Add the button mushrooms to the same skillet, season with kosher salt and black pepper, and cook for 3–5 minutes (stirring only once or twice) until golden and tender. Give them time to actually develop color.
Marinate the Mushrooms — Chill Remove the skillet from heat. Stir in white wine vinegar, sliced red onion, fresh thyme, sugar, and the reserved cooked garlic. Let cool completely, then transfer mushrooms and all the liquid into an airtight container. Refrigerate for at least 2 hours (overnight is even better so flavors meld).
Make the Horseradish Sauce In a small bowl, whisk together mayonnaise, ½ tsp prepared horseradish, Dijon mustard, Worcestershire sauce, black pepper, and a pinch of salt until smooth. Taste and add the remaining ½ tsp horseradish if you want more kick. Cover and chill until assembly.
Cook the Ribeye Pull the ribeye from the fridge 20 minutes prior to cooking to take the chill off. Pat completely dry with paper towels (moisture is the enemy of a good crust). Season both sides with kosher salt, black pepper, and garlic powder. Heat a cast-iron skillet over medium-high heat with 1 tsp neutral oil. Place the ribeye in and leave undisturbed for 3–4 minutes to build a deep crust. Flip and cook another 3–4 minutes to your preferred doneness. Render the fat cap by holding that edge against the pan with tongs for 30–60 seconds. Rest on a board for 5–10 minutes, then slice thinly against the grain.
Toast the French Roll Preheat oven to 400°F or broiler to low. Split the French roll without cutting completely through. Mix softened butter with a pinch of garlic powder and spread over the cut sides. Toast cut-side up on a baking sheet for 3–5 minutes until lightly golden. Bread likes to go from almost ready to call the fire department real quick.
Melt the Provolone Return the thinly sliced ribeye to the warm skillet and arrange into a pile the size of the roll. Drape 2 slices of provolone over the steak. Cover the skillet for 30–60 seconds just until the cheese melts.
Assemble the Sandwich Thoroughly drain the marinated mushrooms and red onions you plan to use so the bread doesn’t turn soggy. Spread creamy horseradish sauce over both sides of the warm toasted roll. Transfer the cheesy ribeye onto the roll, spoon a generous portion of drained marinated mushrooms and onions over the top, close the sandwich, give it a gentle press, and serve hot.

Chef Ken's Notes & Storage

Chef Ken’s Tips • Cook the ribeye whole and slice it afterward: You’ll get a significantly better crust while keeping the center juicy and tender. • Rest before slicing: Give it 5–10 minutes so juices redistribute instead of running out onto your board. • Slice thinly against the grain: Essential for that tender, melt-in-your-mouth sandwich bite. • Drain the mushrooms thoroughly: Flavor is good; soggy bread is not. Let them drain before loading onto the roll. • Start light with the horseradish: It should wake the sandwich up—not slap every other flavor out of the room. • Extra mushrooms: Store the leftover marinated mushrooms in an airtight jar in the fridge for up to one week—fantastic on burgers, salads, or eggs.

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