Our popular Torta Roll is a delicious platform for this spicy and savory steak sandwich.
Ingredients
- 4 La Brea Bakery Take & Bake Torta Rolls
- 2 tablespoons olive oil
- 2 medium yellow onions, sliced
- 1 cup sliced mushrooms
- 1 pound flank steak
- Salt and freshly ground black pepper, to taste
- 4 slices aged cheddar cheese
- 4 tablespoons horseradish cream (recipe below)
For Horseradish Cream (mix the below ingredients):
- ½ cup sour cream
- 2 tablespoons freshly grated horseradish
- ½ tablespoon Dijon mustard
- ½ teaspoon white wine vinegar
- Salt and pepper, to taste
Preparation
- Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onions and cook until softened, about 2 minutes. Add the mushrooms and cook for another 10 to 15 minutes, or until the vegetables are fully cooked and the onions are golden brown.
- Season the steak liberally with salt and pepper. In the same pan, add the steak and an additional ½ tablespoon olive oil. Cook the steak until browned on both sides and rare in the middle, about 3 minutes per side. Let the steak rest for about 5 minutes, then slice it into strips.
- Brush the remaining olive oil on both sides of the Torta Rolls. Layer the steak, onions, mushrooms, and cheese on one half of each roll. Spread 1 tablespoon of horseradish cream on the other half of each roll and press down to close the sandwiches.
- Grill each sandwich on a panini press for 2 to 4 minutes, or until the cheese is melted. Serve warm.
