Steak Sandwich Recipe

Prepare the Beef Tenderloin

Season the beef tenderloin with salt and pepper. Smoke the tenderloin at 225°F (107°C) for about 1 hour, or until it reaches the desired doneness. Let it rest for 10 minutes before slicing.

Cook the Portobello Mushrooms

While the beef is smoking, heat a skillet over medium heat. Slice the portobello mushrooms and sauté them in olive oil until they are tender and browned, about 5-7 minutes. Season with salt and pepper.

Caramelize the Onions

In the same skillet, add sliced onion and cook over low heat until they become soft and caramelized, about 15-20 minutes. Stir occasionally and add a splash of water if necessary to prevent burning.

Prepare the Horseradish Cream

In a small bowl, mix together sour cream, prepared horseradish, and a pinch of salt to create the horseradish cream.

Assemble the Sandwich

Slice the rosemary ciabatta rolls in half. Layer with sliced beef tenderloin, sautéed portobello mushrooms, caramelized onions, and Swiss cheese. Top with a generous dollop of horseradish cream.

Serve

Close the sandwich and serve immediately, with optional sides like fries or a salad.