Flat Iron Steak Sandwich

Flat Iron Steak Sandwich
Contributor
Flat Iron Steak Sandwich
QVC

Flat Iron Steak Sandwich

David Venable of QVC recommends cooking the steak for these sandwiches on either the grill or at the stove. Make a quick dipping sauce of mayonnaise, horseradish, Worcestershire, and Dijon for the sandwich.

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8
Servings
386
Calories Per Serving
Deliver Ingredients

Ingredients

  • ½ Cup mayonnaise
  • 3 Tablespoons prepared horseradish
  • 3 Teaspoons salt
  • 1½ Teaspoon black pepper
  • 1 Teaspoon Dijon mustard
  • 1 Teaspoon Worcestershire sauce
  • 2 Tablespoons butter
  • 4 Cups sliced onions (¼-inch thick)
  • 2 Pounds flat iron steaks, at room temperature
  • 2 Tablespoons oil
  • 8 5- to 6-inch club rolls, split vertically ¾ the way through
  • 2½ Cups shredded Cheddar cheese

Directions

Preheat the oven to 350 degrees F.

Combine the mayonnaise, horseradish, ½ teaspoon salt, ¼ teaspoon pepper, the mustard, and Worcestershire sauce in a small bowl. Whisk until smooth and refrigerate until ready to serve.

Melt the butter in a medium skillet set over medium heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper to the pan. Sauté the onions until browned and caramelized, 15 to 20 minutes, stirring occasionally.

Sprinkle the steaks on both sides with the remaining 2 teaspoons of salt and 1 teaspoon of pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the steaks to the pan and sear until browned, 4 to 5 minutes on each side. When second side is browned, place the skillet into the oven. After 5 minutes, flip the steaks and continue to cook until the internal temperature has reached 135 degrees F (medium-rare) or 140 degrees F (medium), 10 to 15 minutes. Remove the pan from the oven, cover the steaks with foil, and let them rest for 5 minutes.

While the steaks are resting, place the rolls on a baking sheet cut-side up, and divide the cheese among the rolls. Then divide the caramelized onions among the rolls. Place the rolls into the oven and bake until the cheese melts, 5 to 8 minutes.

When the steaks finish resting, transfer them to a cutting board and thinly slice against the grain. Divide the meat among the rolls and top with about 1 tablespoon of the horseradish sauce.

Nutritional Facts

Total Fat
17g
24%
Sugar
21g
23%
Saturated Fat
6g
25%
Cholesterol
103mg
34%
Carbohydrate, by difference
27g
21%
Protein
34g
74%
Vitamin A, RAE
124µg
18%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
377mg
38%
Choline, total
102mg
24%
Fiber, total dietary
2g
8%
Folate, total
5µg
1%
Iron, Fe
3mg
17%
Magnesium, Mg
50mg
16%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
843mg
100%
Selenium, Se
38µg
69%
Sodium, Na
866mg
58%
Water
206g
8%
Zinc, Zn
7mg
88%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.