Meatball and chef extraordinaire @GrossyPelosi has created a Grilled Steak Sandwich so sweet, tangy and delicious, it will bring back all your nostalgic steak and cheese sandwich memories.
Season steaks with salt and pepper and let come to room temperature, about 1 hour. Set aside.
Tip: Bringing your steak to room temperature before grilling allows for it cooking more evenly, resulting in a juicy and tender steak.
Heat 2 tbsp of Tillamook Extra Creamy Unsalted Butter and extra virgin olive oil in a medium skillet over low heat. Add onion to the skillet, making sure to separate all the onions from each other.
Cook the onions over low heat for 35-40 minutes, stirring every two minutes or so, until the onions are caramelized and turning brown. Careful not to let the onions burn. Scrape the brown bits from the bottom of the pan each time you stir the onions. Remove from heat and set aside.
Tip: This step can be done in advance of the grilling and kept refrigerated. Reheat onions before assembling sandwiches.
In a small bowl, whisk together sour cream, parsley, dill and horseradish until combined. Season with salt and pepper to taste. Set aside.
Tip: This step can be done in advance of the grilling and kept refrigerated.
Grill the steaks over high heat, until your desired steak temperature. About 5 minutes on each side for a medium rare steak. Set steaks aside to rest for at least 10 minutes, allowing the juices to settle into the steaks.
While the steaks rest, spread Tillamook butter onto the cut side of each baguette piece and place each piece, cut side down, onto the grill. Cover the grill and cook for 2-3 minutes, until the cut side is slightly crispy.
Flip each baguette piece to cut side up, and place 2 slices of Tillamook Swiss onto each piece of baguette. Cover the grill and cook for 1-2 minutes. Once the Swiss cheese has melted, remove each piece of baguette from the grill.
Slice steak into 1/4” thick slices. Assemble the three sandwiches by placing slices of steak on the bottom piece of the baguette, then top with caramelized onions, horseradish sauce and arugula.
Top each sandwich with the top piece of baguette and enjoy!
Tillamook Extra Creamy Unsalted Butter
Tillamook Swiss
Tillamook Sour Cream
Meet the chef
Dan Pelosi
New York Times bestselling author Dan Pelosi is the Italian meatball-making-meatballs behind GrossyPelosi, the popular Instagram favorite for all things comfort and food. He is your best friend in the kitchen — actually, he’s family. Approachable and tasty, Dan’s recipes are meant to be shared with the ones you love.
Dan’s first cookbook, Let’s Eat, is available now! He hosts The Secret Sauce for Food52 and appears regularly on Good Morning America. He splits his time between Brooklyn, NY and Upstate New York, but you can find him online at @grossypelosi.
