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1. Prepare the Creamy Horseradish Sauce:
Start by mixing together the creamy components of the sandwich. In a medium-sized bowl, combine mayonnaise, sour cream, horseradish sauce, Dijon mustard, lemon juice, lemon zest, rosemary, chives, and black pepper. Stir until well-combined, then cover and refrigerate to allow the flavors to meld together. The horseradish sauce can be made a day in advance to intensify the flavor.
2. Cook the French Onions:
The caramelized onions are the heart of this sandwich.
Heat beef tallow in a large skillet over medium heat. Add the diced onions and sauté for about 15 minutes, stirring occasionally, until the onions soften and start to brown.
Stir in the minced garlic and kosher salt. Continue cooking for another 30 minutes, stirring frequently, until the onions are fully caramelized and golden brown.
Once the onions are deeply caramelized, pour in the beef broth and dark lager beer. Let this simmer on low heat for 20-30 minutes until the liquid has reduced and thickened.
Add the chopped rosemary and parsley, cooking for an additional 10 minutes to infuse the flavors. Once done, set the onions aside.
3. Smoke and Sear the Steak:
The steak’s smoky flavor is enhanced by the slow smoking process.
Coat the steaks with olive oil and binder (if using). Generously season the steaks with Steak King seasoning or your favorite steak seasoning.
Preheat your smoker to 250°F (121°C) and add hickory wood chunks for extra smoky flavor. Smoke the steaks until they reach an internal temperature of 118°F (48°C), about 45-60 minutes depending on the thickness of the steak.
Once smoked, sear the steaks for 60–90 seconds on each side in a hot skillet or grill to create a flavorful crust.
Let the steaks rest for 8–10 minutes before slicing them thinly against the grain.
4. Assemble the Sandwiches:
Toast the French sub buns in a preheated oven at 375°F (190°C) for about 5 minutes or until golden and crisp.
Spread a generous layer of creamy horseradish sauce on the bottom half of each toasted bun.
Place 3 slices of Swiss cheese on top of the horseradish sauce.
Add a generous portion of the thinly sliced steak on top of the cheese.
Layer 3 more slices of Swiss cheese on top of the steak, then spoon on a hearty portion of the prepared French onions.
Cap with the top half of the toasted bun.
5. Bake the Sandwiches:
Preheat your oven to 425°F (218°C).
Place the assembled sandwiches on a baking sheet and bake for 8–10 minutes, or until the cheese is melted and bubbly, and the sandwich is heated through.
6. Serve and Enjoy:
Remove the sandwiches from the oven, slice them in half, and serve while hot. These sandwiches are perfect for a filling lunch or dinner, and they’re sure to impress anyone you serve them to!
Tips for the Best French Onion Steak Sandwich:
Steak Selection: For the best results, choose a cut of steak that has great flavor and tenderness, such as ribeye, New York strip, or flank steak.
Cheese Swap: If you’re not a fan of Swiss cheese, Gruyère or provolone would also work wonderfully.
Make it Ahead: You can prepare the French onions and horseradish sauce in advance to save time when assembling the sandwiches.
Flavor Variations: For extra flavor, consider adding a drizzle of balsamic glaze or a handful of arugula to the sandwich for some tang and freshness.
Conclusion
This Ultimate French Onion Steak Sandwich is a symphony of flavors and textures, from smoky steak to creamy horseradish and sweet caramelized onions. Whether you’re hosting a gathering or simply craving a flavorful, filling meal, this sandwich will take your taste buds on an unforgettable journey. Enjoy it with your favorite side dish, a cold beer, or a glass of red wine for a meal that’s sure to satisfy.
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