Steak Sandwiches with Caramelized Onions and Gruyère

Curtis Stone Shares His Ribeye Steak Sandwich Recipe for Super Bowl 2022 Curtis Stone, the renowned chef behind the meat-focused Hollywood restaurant and butcher shop Gwen, as well as the Michelin-starred restaurant Maude in Beverly Hills, has shared his beloved ribeye steak sandwich recipe just in time for Super Bowl 2022. These sandwiches, which have already received rave reviews, are the perfect dish for an enjoyable game day.

With his expertise in preparing the perfect cut of meat, Stone has created a recipe that not only delights the taste buds but also enhances the Super Bowl experience. The recipe, which he personally emailed to us, promises a delicious combination of juicy ribeye, grilled vegetables, and a rich herb butter that will impress even the most discerning food lovers.

Stone’s culinary craftsmanship is evident in this recipe, where he masterfully combines his passion for high-quality ingredients with his experience in the world of fine dining. Whether you’re a sports fan or simply looking for an outstanding meal, these ribeye steak sandwiches are the ideal choice for an unforgettable Super Bowl experience.

Steak Sandwiches with Caramelized Onions and Gruyère

Ingredients

• 2 tablespoons olive oil

• 2 large onions (about 800g total), thinly sliced

• 4 sprigs thyme

• 2 cloves garlic, minced

• ½ cup finely grated peeled fresh horseradish or prepared horseradish

• ⅓ cup mayonnaise

• ⅓ cup sour cream

• Bread rolls

• 2 ribeye steaks (280g each)

• 5 tablespoons olive oil

• Sea salt

• 8 slices multigrain bread

• 8 oz Gruyère cheese, grated

• 4 cups (loosely packed) baby arugula

Instructions

1. Preheat your BBQ.
2. Caramelizing the onions: Place a cast-iron skillet over medium heat. Add oil, then onions and thyme. Cook for 15 minutes, or until the onions turn golden brown. If too much fond (the tasty browned bits in the pan) builds up, add a little water and stir.
3. Add garlic and cook for two minutes, until it starts to soften. Remove the thyme stems and season with salt and pepper. Take off the heat. If making ahead of time, simply reheat them in a pan while assembling the sandwiches.
4. Prepare the horseradish sauce: In a bowl, mix horseradish, mayonnaise, and sour cream. Season with salt. This can be made a day in advance and stored in the fridge.
5. Grill the steaks: Ensure your BBQ is at medium-high heat. Brush the steaks with 1 tablespoon of oil and season with coarse sea salt. Grill, flipping every 60 to 90 seconds, for about three minutes per side, or until a meat thermometer registers 50°C for medium-rare doneness. Place the steaks on a wire rack over a baking sheet and let them rest for five minutes.
6. Grill the bread: Remove the onions from the pan. Drizzle more oil into the grill pan. Grill the bread on one side for about two minutes. Sprinkle cheese over four slices, cover the pan, and let the cheese melt, about two minutes.
7. Spread about 1 tablespoon of horseradish sauce on each of the four slices without cheese and top with arugula. Trim the fat and sinew from the steaks, then slice them thinly against the grain. Divide the steak over the sauced bread. Top with caramelized onions, more sauce, and the remaining four grilled bread slices, cheese side down.

Photo & Recipe: Courtesy of Curtis Stone