All-American Cheesesteak Sandwich with Horseradish Sauce


  • 1 yellow onion, cut in half and sliced
  • 8 oz cremini mushrooms, sliced
  • 1/4 tsp dried thyme
  • 3/4 - 1 lb boneless ribeye steak, sliced thinly and then chopped
  • 6-8 slices provolone cheese
  • 3 Tbsp butter, divided
  • Salt and pepper to taste
  • 4 hoagie rolls
  • 1/4 cup Kelchner's Creamy Horseradish Sauce


1. Tear off 4 square sheets of foil and set aside with 4 hoagie rolls. Preheat oven to 250 degrees.

2. Add 1 1/2 Tbsp butter to large skillet over medium high heat. Add mushrooms and onions, season with dried thyme and saute and caramelize for 5-8 minutes. Season with salt and pepper. Remove to plate.

3. Add 1 1/2 Tbsp butter to same skillet, set heat to medium and add steak, seasoning with salt and pepper, cooking for 2-4 minutes.

4. Add mushrooms and onions back into pan and cook for 1-2 minutes. Divide meat mixture in half and top with slices of cheese. Cook for 1-2 minutes.

5. Mix up the cheese and meat mixture and add to hoagie rolls. Roll tightly in foil squares and place in oven for 10-15 minutes.

6. Add 1/4 cup Kelchner's Creamy Horseradish Sauce to sandwich or dip in sauce between bites.

Recipe courtesy of: The Chunky Chef at

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