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Grilled Beef Sandwich with Caramelized Sweet Onion Honey-Ginger Mustard, and Watercress
Featured Omaha Steaks Product
- 4 ea. 7 oz. Omaha Steaks Ribeye Steaks
- Salt and freshly ground black pepper, to taste
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1 teaspoon white wine vinegar
- 1 teaspoon dried ginger
- 1 teaspoon dried red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- 2 sweet onions, such as Vidalia, sliced
- 1/2 teaspoon salt
- 3/4 teaspoon sugar
- 1/2 tablespoon white wine vinegar
- 8 slices rustic country-style bread; 4 individual crusty rolls; or 1 French-style baguette, 2 feet long, cut crosswise into 4 pieces each 6 inches long
- 2 to 3 packed cups watercress tops and leaves (about 1 bunch)
- Place the mustard, honey, vinegar, ginger, pepper flakes, salt, and paprika in a small mixing bowl.
- Stir until well blended and thickened.
- Set aside.
- Prepare the grill.
- To prepare the onions, heat the olive oil in a sauté pan and add the onions, salt and sugar.
- Saute over medium-high heat for 10 to 12 minutes, or until lightly browned.
- Add the vinegar, stir to deglaze the pan, and remove from the heat.
- Set aside.
- To prepare the steaks, season on both sides with salt and pepper.
- Grill over medium-high heat for about 4 minutes per side for medium-rare or about 5 minutes per side for medium.
- To assemble the sandwiches, lightly toast the bread slices on the grill or under the broiler. (If using French bread or rolls, cut in half first.)
- Spread 4 slices of bread (or the bottom half of each roll) with 1 to 1-1/2 tablespoons of the mustard.
- Add the steaks, cover with the caramelized onions, and top with the watercress.
- Close the sandwiches and serve.
Savings shown over aggregated single item base price. Prices shown are available on consumer orders only. Maximum order quantity may apply. Photos are exemplary of product advertised.
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