Steakhouse Melt

Name: Steakhouse Melt with Horseradish Mayo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 medium yellow onion, thinly sliced; 1 tbsp olive oil; 1 tsp balsamic vinegar; 1/2 cup mayonnaise; 2 tbsp cream style horseradish; 1 tbsp lemon juice, freshly squeezed; 1 tsp dijon mustard; 8 oz ribeye steak; salt, to taste; freshly ground black pepper, to taste; 1 tbsp olive oil; 2 thick slices sourdough bread; 1 tbsp olive oil; 4 slices provolone cheese; 1/4 cup arugula

This Steakhouse Melt combines tender, thinly sliced ribeye with sweet caramelized onions and melted provolone, elevated by a zesty horseradish mayonnaise on toasted sourdough for a restaurant-quality sandwich.

🌍American 🏷️Steak sandwich 🏷️Steak melt 🏷️Ribeye 🏷️Caramelized onions Horseradish sauce

🏷️

🏷️Provolone cheese

-0:00

carlys_cookbookonTikTok

Total

35 min

Servings

1

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by carlys_cookbook

-0:00

carlys_cookbookonTikTok

Ingredients

1 medium yellow onion, thinly sliced
1 tbsp olive oil
1 tsp balsamic vinegar
1/2 cup mayonnaise
2 tbsp cream style horseradish
1 tbsp lemon juice, freshly squeezed
1 tsp dijon mustard
8 oz ribeye steak
salt, to taste
freshly ground black pepper, to taste
1 tbsp olive oil
2 thick slices sourdough bread
1 tbsp olive oil
4 slices provolone cheese
1/4 cup arugula

15 Ingredients

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Instructions

1
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.
2
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.
3
Pat the ribeye steak completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
4
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.
5
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.
6
Once rested, thinly slice the steak against the grain.
7
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.
8
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.

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Tips & Notes

Pro tips

Caramelize onions slowly over medium heat with patience—rushing this step yields raw or burnt onions instead of sweet, jammy results.
Slice the ribeye against the grain and keep it warm; add it to the sandwich just before serving to maintain tenderness and prevent overcooking from residual heat.
Toast the sourdough until deep golden to create a crispy shell that won't absorb moisture from the horseradish mayo and warm fillings.
Warm the provolone briefly under a broiler or on the hot skillet so it melts into the steak and onions seamlessly.

Substitutions

Ribeye steak → flank or sirloin steak (leaner; slice thin against the grain)
Provolone cheese → Swiss or fontina cheese (different flavor; melts similarly)
Sourdough bread → ciabatta or focaccia (lighter texture; adjust toasting time)
Cream horseradish → fresh horseradish grated and mixed into mayo (sharper bite; use sparingly)

Storage & make-ahead

Assemble and eat immediately for best texture. Leftover caramelized onions and horseradish mayo keep refrigerated for up to 3 days separately; reheat onions gently before reassembling.

Common Questions

How thin should I slice the ribeye steak?

Slice the steak as thin as possible—about 1/8 inch—for the best texture. Partially freezing the steak for 20-30 minutes beforehand makes slicing easier.

Can I make the horseradish mayo ahead of time?

Yes. Mix the mayonnaise, horseradish, lemon juice, and Dijon mustard up to 2 days ahead and store in an airtight container in the refrigerator.

What's the best way to caramelize onions for this sandwich?

Cook thinly sliced onions in olive oil over medium heat for 25-30 minutes, stirring occasionally. Add balsamic vinegar in the last minute for depth and sweetness.