Steakhouse Steak Sandwiches with Creamy Horseradish Sauce

🥩 KevEats Recipe

🖨️ Print Recipe

High Protein Steakhouse Inspired Macro Friendly

Steakhouse Steak Sandwiches + Creamy Horseradish Sauce

Tender sliced steak, melty provolone, toasted bread, and a creamy horseradish sauce that tastes like something from a high-end steakhouse.

These steak sandwiches deliver everything you want from a great steakhouse bite: juicy steak, crispy toasted bread, melted cheese, and a tangy horseradish sauce that cuts through the richness perfectly. Use sourdough, low-carb bread, or the KevEats low-carb bread recipe depending on your goals.

540 Calories

44g Protein

26g Fat

32g Carbs

Servings 4

Serving Size 1 sandwich

Prep Time 15 min

Total Time 30 min

Jump to Ingredients Jump to Instructions Sauce Notes Kev Tips

Ingredients

Steak

• 1.5 lb sirloin, top sirloin, NY strip, or flank steak
• 1 tbsp avocado oil or olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• optional pinch smoked paprika or steak seasoning

Creamy Horseradish Sauce

• 3/4 cup nonfat Greek yogurt
• 2 tbsp prepared horseradish
• 1 tbsp light mayo
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1 tbsp chopped chives
• to taste salt and black pepper

Sandwiches

• 8 slices sourdough, low-carb bread, or KevEats low-carb bread
• 4 slices provolone cheese
• optional arugula or caramelized onions
• as needed extra chives for topping

Sauce Notes

This sauce is the steakhouse move. Greek yogurt keeps it lighter, horseradish brings that sharp classic steakhouse flavor, Dijon adds depth, and lemon brightens everything up.

Want more heat? Add another tablespoon of prepared horseradish or a few dashes of hot sauce.

Best flavor timing: Make the sauce first and let it chill while the steak cooks. Even 15–30 minutes helps the flavor come together.

Instructions

1. 1 Mix Greek yogurt, horseradish, light mayo, Dijon, lemon juice, garlic powder, chives, salt, and pepper until smooth. Refrigerate while preparing the steak.
2. 2 Pat steak dry and season with salt, pepper, garlic powder, onion powder, and optional smoked paprika or steak seasoning.
3. 3 Heat a cast iron skillet or grill over medium-high to high heat. Add oil.
4. 4 Sear steak 3–5 minutes per side depending on thickness, or until it reaches your preferred doneness.
5. 5 Rest steak for 5–10 minutes before slicing thin against the grain.
6. 6 Toast bread until golden. Add provolone while warm so it softens and melts slightly.
7. 7 Layer sliced steak over the cheese, spoon creamy horseradish sauce on top, and finish with chives.
8. 8 Serve open-faced or closed as a sandwich. Add arugula, caramelized onions, or extra sauce if desired.

Kev Tips

Most important step: Let the steak rest before slicing. This keeps the meat juicy instead of losing all the juices on the cutting board.

Best texture move: Toast the bread hard enough that it can hold the steak and sauce without getting soggy.

Lower-carb option: Use low-carb bread or the KevEats low-carb bread recipe on the site. This keeps the steakhouse flavor but drops the carbs significantly.

Macro note: Macros listed are estimated with sourdough. Using low-carb bread will lower the calories and carbs depending on the brand or recipe used.

Want more macro-friendly recipes?

Get high-protein meals, smart swaps, and realistic nutrition ideas from KevEats.