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Balsamic Steak Sandwiches

Balsamic Steak Sandwiches with Creamy Horseradish

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Recipe Details


This Popular Recipe is too good to pass up—who doesn't swoon over a perfect steak sandwich? Balsamic and Worcestershire-marinated steak is seared to prime tenderness, then sliced thinly over toasted baguette and topped with creamy horseradish and tomato. A side of quick-pickled cucumbers adds tang and crunch to this supremely satisfying dinner.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 790
  • Protein 41g
  • Total Carb 59g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • balsamic vinegar
    2 tablespoons
    balsamic vinegar
  • Worcestershire sauce
    1 tablespoon
    Worcestershire sauce
  • steaks
  • English cucumber
    English cucumber
  • plum tomato
    plum tomato
  • basil
    1/4 ounce
  • lemon
  • horseradish
    2 teaspoons
  • mayonnaise
    2 ounces
  • baguettes
  • baby arugula
    3 ounces
    baby arugula

What You’ll Need

  • large resealable plastic bag (optional)
  • 12" large pan

Cooking Steps

  1. Marinate Steaks

    Marinate Steaks

    In a large shallow bowl or resealable plastic bag, whisk together balsamic vinegar, Worcestershire sauce, and 2 tablespoons olive oil to combine. Pat steaks dry with paper towel, then add to bowl or bag with marinade and turn to coat. Set aside to marinate at room temperature for about 10 minutes.

  2. Prepare Ingredients

    Prepare Ingredients

    While steaks marinate, rinse all produce. Cut cucumber into ¼-inch slices. Cut tomato into ¼-inch slices, place on a plate, and season with ¼ teaspoon salt. Roughly tear basil leaves, discarding stems. Halve lemon.

  3. Sear Steaks

    Sear Steaks

    Remove steaks from marinade, allowing excess to drip off, then season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, reserving pan for toasting baguettes. 

  4. Make Horseradish Sauce and Salad Dressing

    Make Horseradish Sauce and Salad Dressing

    While steaks rest, in a medium bowl, whisk together horseradish, mayonnaise, and juice of ½ lemon. Season with ⅛ teaspoon salt and a generous amount of pepper. In a large bowl combine juice of remaining lemon and 1½ tablespoons olive oil. Season with ¼ teaspoon salt and whisk to combine. 

  5. Toast Baguettes

    Toast Baguettes

    Halve baguettes lengthwise. Wipe pan from steaks clean and place over medium heat. Carefully hover your hand over the pan—when you can easily feel the heat, add the baguette halves cut-side down. Toast, working in batches if needed, until golden, 4-5 minutes. 

  6. Plate Sandwiches

    Plate Sandwiches

    Add arugula, cucumber, and basil to bowl with lemon dressing and toss to coat. Slice steaks against the grain as thinly as possible. Layer baguettes with steak, tomatoes, a small handful of salad, and a drizzle of horseradish sauce. Halve sandwiches on a diagonal and serve with remaining salad. Dig in!

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