Steak Sandwich with Horseradish Havarti

2 servings
Cook Time
Roth’s Horseradish Havarti makes for a delicious sandwich every time. Chef Jeff Orr, Cocoliquot, Madison, WI


  • 1 tablespoon vegetable oil
  • 1 large red onion, sliced
  • 2 tablespoons sherry vinegar
  • Salt and pepper, to taste
  • 2 crusty sandwich rolls, split, lightly toasted and buttered
  • 1 six-ounce top sirloin steak, grilled medium rare and sliced across the grain into ¼ inch slices
  • 4 slices Roth Horseradish Havarti
  • Cornichons to garnish


  1. In a medium skillet, heat oil over medium-low heat and sauté onions until soft, lightly browned, and caramelized. Turn heat to medium-high; add vinegar, salt and pepper. Cook until most of the vinegar has evaporated.
  2. Evenly layer two halves of rolls with steak and onions. Top with Roth Horseradish Havarti.
  3. Place sandwiches in a hot oven or under broiler until cheese has melted. Top with remaining rolls and garnish with cornichons.