Steakhouse Melt

To make the caramelized onions, heat 1 tbsp of olive oil in a skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, for 15-20 minutes until deeply golden and soft. Stir in the balsamic vinegar and cook for another minute.

While the onions cook, prepare the horseradish mayo. In a small bowl, combine the mayonnaise, cream style horseradish, lemon juice, and dijon mustard. Whisk until smooth and set aside.

Pat the ribeye steak completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.

Heat 1 tbsp of olive oil in a hot pan over medium-high heat. Sear the steak for 2-4 minutes per side, depending on thickness and desired doneness. Remove the steak from the pan and let it rest for at least 5-10 minutes.

Drizzle the sourdough slices with the remaining 1 tbsp of olive oil. Top each slice with 2 slices of provolone cheese. Place under the broiler or in a toaster oven until the cheese is melted and bubbly.

Once rested, thinly slice the steak against the grain.

To assemble the sandwich, layer the sliced steak on one piece of the cheesy toast. Top with a generous portion of caramelized onions, followed by the arugula.

Spread the horseradish mayo on the other slice of cheesy toast and place it on top to close the sandwich. Slice in half and serve immediately.