Steak Sandwiches with Horseradish Mayo

🥘 Ingredients

• black pepper
  ½ tsp
• ciabatta rolls
  2 unit
• cooking oil
  2 tbsp
• creamy horseradish sauce
  1 unit
• crispy fried onions
  1 unit
• mayonnaise
  2 tbsp
• ranch steak
  2 unit
• salt
  1 tsp
• sweet potatoes
  2 unit

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   ciabatta rolls ranch steak sweet potatoes creamy horseradish sauce mayonnaise crispy fried onions cooking oil salt black pepper

   ciabatta rolls: 2 unit, ranch steak: 2 unit, sweet potatoes: 2 unit, creamy horseradish sauce: 1 unit, mayonnaise: 2 tbsp, crispy fried onions: 1 unit, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, halve, and cut sweet potatoes into ½-inch-thick wedges. Toss sweet potatoes on a baking sheet with a drizzle of cooking oil, salt, and black pepper. Roast on top rack until browned and tender, ⏱️ 18 minutes to ⏱️ 20 minutes .
3. 

   3

   Meanwhile, pat steak dry with paper towels; season with salt and black pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 3 minutes to ⏱️ 6 minutes per side. Transfer to a cutting board to rest for at least ⏱️ 5 minutes .
4. 

   4

   While steak cooks, halve ciabattas crosswise; toast until golden. In a small bowl , combine creamy horseradish sauce and mayonnaise.
5. 5

   Thinly slice steak against the grain. Spread a generous layer of horseradish mayo onto cut sides of ciabattas. Fill with steak and crispy fried onions; close to form sandwiches. Halve sandwiches on a diagonal; divide between plates. Serve with sweet potato wedges and any remaining horseradish mayo on the side for dipping.