Monday, September 20, 2010

For 2: Steak Sandwiches for Football!

The Jackets were on the road this weekend, and most of our friends were out of town so the BF and I had our own indoor tailgate watching the game on TV. We had homemade onion dip and steak sandwiches. For the onion dip I used Ina Garten’s recipe with 2 minor changes: the addition of 4 green onions to the yellow onions she calls for and mixing it in the food processor instead of the stand mixer; I think the dip consistency is better that way. The steak sandwiches were a Lainey Original. Before the game started I made a rosemary horseradish mayonnaise to put on the sandwiches, marinated the steaks and sliced the mushrooms, so that when half time came I could throw the sandwiches together quickly. It totally worked out and the sandwiches were a hit. Georgia Tech won and we had a great time. What an awesome weekend!
Sincerely Loving Food,

Steak Sandwiches
2 Strip Steaks
1 tbl each Garlic Powder, Kosher Salt, and Pepper
¼ C + 1 tbl Worcestershire Sauce
1 tbl Olive Oil
5 Button Mushrooms Sliced
¼ C Beer (Any kind will work)
2 Slices Havarti Cheese
2 Hoagie Rolls
Rosemary Horseradish Mayonnaise (recipe below)

Marinate the steaks with the garlic powder, kosher salt, pepper and 1 tbl Worcestershire sauce anywhere from 15 minutes to overnight. About 15 minutes ahead of time, remove them from the fridge to come to room temperature, so you aren’t putting cold meat in a hot skillet. Heat a medium skillet over high heat with the olive oil, and add the steaks to brown and then set aside on a cutting board.
I prefer my steak medium rare so for me with a thin steak this was about 2 minutes on each side, but cook to your preferred doneness. Reduce the heat to medium-high and add the mushrooms (using the same pan). Cook about 4-5 minutes until the mushrooms begin to soften, season with salt and pepper and then add the Worcestershire and beer. While that is simmering, thinly slice the steak and then add it back to the pan with all its juices. In the meantime if desired, toast the hoagie rolls. After about 3 to 4 minutes the Worcestershire and beer should create a sauce and the steak should be heated back through. Spread the mayonnaise on the bottom of the roll, top with steak and mushrooms, then add the cheese and top with the other half of the roll. Place sandwiches under broiler for just a minute or two so the cheese can melt. Enjoy!

Rosemary Horseradish Mayonnaise
Juice of One Lemon
2 tbl Mayonnaise (recommended – Duke’s)
Leaves from 3 sprigs Rosemary
1 tsp Prepared Horseradish

Put the lemon juice, rosemary leaves, horseradish leaves and mayonnaise in the small bowl of a food processor and pulse until combined. Refrigerate until ready to use. If you don’t have a food processor just chop up the rosemary and mix it all together, works just the same.


  1. Oh yum! That horseradish mayo sounds perfect on a steak sandwich!

  2. Ah! This sounds amazing! I have to try it.
    And I have a request - I know you just had steak sandwiches, but any chance you can make/post the recipe for those steak sandwiches we had like a long time ago? I feel like that was the first time I experienced "Lainey" cooking and I was hooked after that!