Juicy steak and spicy horseradish make a great combo inside a La Brea Bakery Torta Roll.
Ingredients
- 4 La Brea Bakery Take & Bake Torta Rolls
- 2 tablespoons olive oil
- 2 medium yellow onions, sliced
- 1 cup mushrooms, sliced
- 1 pound flank steak
- Salt and freshly ground black pepper, to taste
- 4 slices aged cheddar cheese
- 4 tablespoons horseradish cream (recipe below)
For the Horseradish Cream (mix below ingredients):
- ½ cup sour cream
- 2 tablespoons freshly grated horseradish
- ½ tablespoon Dijon mustard
- ½ teaspoon white wine vinegar
- Salt and freshly ground black pepper, to taste
Preparation
- Heat 1/2 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 until the vegetables are fully cooked and the onions are golden brown, another 10 to 15 minutes.
- Liberally season the steak with salt and pepper. Using the same pan, add the steak and another ½ tablespoon of olive oil. Cook the steak until browned on both sides and rare in the middle, about 3 minutes on each side.
- Let steak sit for about 5 minutes and 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 side of the bread, slather the horseradish cream on the other half of the roll, and press down.
- Grill each sandwich on a Panini press until the cheese is melted, 2 to 4 minutes. Serve warm.
