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    Peak to Plate » All Wild Game » Elk

    Mini Elk Steak Sandwiches with Horseradish Cream Sauce

    Published: Dec 7, 2022 by Annie Weisz · This post may contain affiliate links.

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    Jump to Recipe

    Elk steak meets sourdough baguette with melted Irish cheddar cheese and a drizzle of homemade horseradish cream sauce. It's like the perfect steak sandwich in a miniature version. If you've ever wanted a way to share your wild game with others but don't have a lot to go around, this venison appetizer is the perfect recipe for you! This recipe takes 12 oz of steak and turns it into 18 handheld bites that are a great appetizer, addition to a brunch spread, or a fun snack.

    stack of mini elk steak sandwiches with horseradish sauce on slices of wood.
    Jump to:
    • Why This Recipe Works:
    • Ingredient Notes:
    • Equipment Notes:
    • Step by Step Instructions:
    • Putting it All Together:
    • Recipe FAQ's:
    • Other Recipes to Try:
    • Recipe:
    • Mini Elk Steak Sandwiches with Horseradish Cream Sauce

    Why This Recipe Works:

    Bread + cheese + steak + horseradish. What's not to love? This recipe takes classic steak sandwich ingredients and turns them into a delicious shareable appetizer. The baguette gets a little crispy in the oven but mostly stays soft and chewy while the cheese melts into all the nooks and crannies of the bread.

    Slices of elk steak rest on top of the melted cheese and a dollop of horseradish cream sauce brings it all together. They're easy to make, fun to eat, and a great way to stretch your venison steaks a little farther when feeding a crowd. Think of a crostini but better because you have double the bread and they're way easier to eat!

    Ingredient Notes:

    mini elk steak sandwich ingredients with labels.
    • Elk Steak: This recipe uses bottom round steak but you can use any steak cut from any animal for this recipe.
    • Irish Cheddar: You can use just about any melty cheese for this recipe if you don't have Irish cheddar.

    Equipment Notes:

    • Cast Iron Pan: If you're cooking a steak in a pan, a cast iron pan works best because they hold the heat which leads to a great crust on the steak.

    Step by Step Instructions:

    How To Make Horseradish Cream Sauce:

    Horseradish cream sauce is so simple to make and is great on so many things! It goes great on steak, corned venison hash, ham, and so much more. Follow the simple steps below and you'll be looking for more reasons to make it!

    squeezing lemon into bowl of horseradish cream sauce.
    Add all ingredients to small bowl - horseradish, creme fraiche (or sour cream), stone ground mustard, fresh chives, lemon juice, and salt.
    swirling horseradish cream sauce with whisk
    Mix it all together and refrigerate until ready to use!

    Pro Tip: You can make your horseradish cream sauce as spicy or mild as you want depending on the heat level of horseradish you buy and the amount you add to the sauce.

    How To Make Mini Elk Steak Sandwiches:

    These mini elk steak sandwiches can be made with any steak cut from any animal. They're a great way to use the less-prized cuts of steak like from the bottom round (which is still a delicious steak!) because the other ingredients can really help the steak shine. Follow the simple instructions below for this crowd-pleasing venison appetizer!

    seasoned elk steaks in paper towel-lined glass dish.
    Pat steak dry with paper towels and season all over with salt and pepper.
    elk steak cooking in cast iron pan.
    Add steak to a hot cast iron pan with your cooking fat of choice.
    cooked elk steak on wood board.
    Let steak rest for 10 minutes before slicing.
    slices of baguette with slices of cheese on sheet pan.
    While steak is resting, prepare bread and cheese. Place sliced baguette in a single layer on a sheet pan and top with cheese slices.
    slices of baguette with melted cheese in oven
    Broil on low until cheese is bubbling and starting to brown.
    slices of baguette with melted cheese and slices of steak.
    Slice steak and add 2 slices to half of the baguette slices.
    pouring horseradish cream sauce over slices of steak on baguette.
    Top steak with horseradish cream sauce.
    placing slices of baguette on mini elk steak sandwiches.
    Place the rest of the baguette slices on top to make mini sandwiches. Enjoy!

    Pro Tip: If you're taking this appetizer to a party, you can cook the steak ahead of time, slice it, and put it under the broiler for a few seconds to warm it up along with the slices of bread and cheese.

    Putting it All Together:

    Now that you have a pile of perfect little steak sammies, what do you do with them? They're great as an appetizer or party snack but they can make a great dinner as well.

    They're not really a meal by themselves but you can pair them with other appetizers like sausage and apple hand pies, grouse skewers with romesco sauce, a charcuterie board, or a fresh salad for a snack-type dinner. However you decide to serve them, you're sure to love these little bites of goodness. Enjoy!

    stacked mini elk steak sandwiches with horseradish cream sauce and chives.

    Recipe FAQ's:

    Which steak is best for a sandwich?

    There are a lot of steak sandwich recipes out there that use the most-prized cuts of steak like backstrap, tenderloins, sirloin, etc. But the unsung heroes of the steak sandwich world are the steaks that you might not reach for first. All of the round steaks (top, bottom, eye, side) make great steaks for sandwiches.

    How should elk steak be cooked?

    To keep elk steak tender and juicy, it should be cooked to medium-rare. This is achieved by removing it from the cooking source at an internal temperature of 120-125°F and letting it rest for at least 10 minutes before slicing or eating.

    How do you keep crostinis from getting soggy?

    Melting a layer of cheese onto the bread creates a barrier between the bread and the other toppings which keeps the bread from getting soggy.

    Other Recipes to Try:

    • Elk Backstrap with Red Wine Mushrooms
    • Elk Sirloin Steak with Blue Cheese Compound Butter
    • Venison Sashimi with Ponzu and Chili Crisp
    • Sous Vide Venison Eye of Round

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    Recipe:

    stack of mini elk steak sandwiches.

    Mini Elk Steak Sandwiches with Horseradish Cream Sauce

    Annie Weisz
    These little steak sandwiches make the perfect party appetizer or fun addition to a dinner spread. They're like taking your favorite steak sandwich and turning it into shareable mini versions that are a real treat to eat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Appetizer
    Cuisine American
    Servings 18 sandwiches
    Calories 153 kcal
    Prevent your screen from going dark

    Equipment

    • Cast Iron Pan
    • sheet pan
    • Parchment Paper

    Ingredients
      

    • 1 sourdough baguette, cut into 36 slices
    • 12 oz elk steak (or venison, antelope, moose, etc.)
    • 12 oz Irish cheddar, cut into 36 small squares
    • 1 tablespoon pork lard (or other cooking fat)
    • salt and pepper, to taste

    Horseradish Cream Sauce

    • ½ cup crème fraiche (or sour cream)
    • 2 tablespoon prepared horseradish
    • 1 tablespoon stone ground mustard
    • 1 tablespoon fresh chives, finely chopped
    • 1 teaspoon fresh lemon juice
    • pinch salt

    Instructions
     

    Horseradish Cream Sauce:

    • Add all ingredients to a small bowl and stir to combine. Refrigerate until ready to use.

    Sandwiches:

    • Preheat oven broiler on low and place top oven rack just below the broiler.
    • Heat a cast iron pan over medium-high heat. Pat steak dry with paper towels. Season steak all over with salt and pepper.
    • Add lard to pan and swirl to coat pan. Add in steak and cook for 5-6 minutes per side or until internal temperature reaches 120°F for medium-rare. Cooking time will depend largely on the size, shape, and thickness of your steak. A digital thermometer is your best bet for perfectly cooked steak.
    • Remove steak to a plate to rest. Let steak rest for 10 minutes before slicing.
    • While steak is resting, prepare bread and cheese.
    • Place slices of baguette on a parchment paper-lined sheet pan in a single layer. Top each slice of bread with a square of cheese. Broil for 3-5 minutes or until cheese is bubbling and starting to brown.
    • Slice steak into ¼" slices. Slice into at least 36 slices so that you have 2 slices per sandwich. If the slices of steak are longer than what will fit on a slice of baguette, you can cut the slices in half.
    • Top half of the baguette slices with slices of steak. Top steak with horseradish cream sauce. Place other half of baguette slices on top to make mini sandwiches. Serve and enjoy!

    Nutrition

    Calories: 153kcalCarbohydrates: 8gProtein: 10gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 259mgPotassium: 97mgFiber: 0.4gSugar: 1gVitamin A: 197IUVitamin C: 1mgCalcium: 151mgIron: 1mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    More Recipes:

    • Sous Vide Elk Tenderloin with Rosemary Shallot Compound Butter
    • Roasted Elk Bone Marrow with Pickled Mustard Seeds
    • Elk Steak Nachos with Avocado Crema
    • Grilled Elk Burger Sliders with Bacon

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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