Grilled Steak and Onion Sandwich with Horseradish Cream

Our popular Telera roll is a delicious and slightly sweet platform for this sandwich.

  • 1 lbs. Flank Steak
  • 8 Tbsp. Butter
  • 4 slices Aged Cheddar Cheese
  • 4 Tbsp. Horseradish Cream
  • 2 Medium Yellow Onions, sliced
  • 2 Tbsp. Olive Oil
  • 1 Cups Sliced Mushrooms
  • ½ cups Sour Cream
  • 2 Tbsp. Freshly Grated Horseradish
  • ½ Tbsp. Dijon Mustard
  • ½ tsp. White Wine Vinegar
  • Salt & Pepper to taste
  • Take & Bake Telera Rolls
  1. Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 2 minutes. Add mushrooms and cook another 10 to 15 minutes or until vegetables are fully cooked and onions are golden brown.
  2. Liberally season the steak with salt and pepper. In the same pan, add steak and another ½ Tbsp. of olive oil. Cook steak until browned on both sides and rare in the middle, about 3 minutes on each side. Let sit for about 5 minutes and then slice into strips.
  3. Brush remaining olive oil on both sides of the Telera rolls. Layer the steak, onions, mushrooms and cheese on one piece of bread. Slather the 1 Tbsp. of horseradish cream on the other half of the roll and press down.
  4. Grill each sandwich on a Panini press for about 2 to 4 minutes, or until the cheese is melted and oozing.