Mushroom Swiss Steak Sandwich: Tender ribeye, creamy mushroom sauce, melted Swiss, on toasted ciabatta. A hearty, gourmet delight!
Why You’ll Love This Recipe
- Rich and flavorful – The combination of juicy ribeye steak and a creamy mushroom sauce makes for an irresistible bite.
- Restaurant-quality at home – Enjoy a gourmet sandwich without the hefty price tag.
- Perfectly balanced textures – The crispy toasted ciabatta, tender steak, and velvety mushroom sauce create a delightful mouthfeel.
- Quick and easy – Ready in just 45 minutes, this meal is perfect for a weeknight dinner or weekend treat.
Ingredients
- 16 oz ribeye steak
- 2 tablespoons unsalted butter
- 4 oz portobello mushrooms, sliced
- 1/2 yellow onion, sliced
- 1 teaspoon fresh thyme
- 1 tablespoon flour
- 2 teaspoons Worcestershire sauce
- 1/4 cup red wine
- 1/2 cup heavy whipping cream
- Ciabatta bread
- 2 slices Swiss cheese
- Salt and pepper to taste
Directions
- Season the ribeye steak with salt and pepper. Let it sit at room temperature for 30-60 minutes to ensure even cooking.
- Preheat your grill to medium-high heat (approximately 400°F/200°C).
- Grill the steak over direct heat for 3-4 minutes per side or until it reaches your desired doneness (125°F/52°C for medium-rare). Remove from the grill and let it rest for 10 minutes before slicing thinly.
- While the steak rests, melt the butter in a skillet over high heat. Add the sliced mushrooms and onions, cooking for about 5 minutes until they begin to soften.
- Stir in the fresh thyme, flour, salt, and pepper. Cook for an additional 2 minutes.
- Add the Worcestershire sauce, red wine, and heavy whipping cream to the skillet. Continue cooking until the sauce thickens, about 5 minutes.
- Toast the ciabatta bread on the grill until lightly crispy.
- Assemble the sandwich by spreading a layer of the mushroom cream sauce on the bottom half of the ciabatta bun. Place the thinly sliced steak on top, followed by the Swiss cheese slices. Add another layer of the mushroom cream sauce and cap with the top half of the bun.
- Serve immediately and enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 2 sandwiches
- Calories: Approximately 650 kcal per serving
Variations
- Different cheese – Swap Swiss cheese for provolone, gouda, or blue cheese for a unique twist.
- Bread options – Use a brioche bun, sourdough, or French baguette instead of ciabatta.
- Additional toppings – Try adding arugula, caramelized onions, or roasted garlic for extra flavor.
- Lighter version – Use a leaner cut of beef, such as sirloin, and replace heavy cream with Greek yogurt.
Storage/Reheating
- Storage: Store leftover steak and mushroom sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Warm the steak in a skillet over low heat to retain its tenderness. Reheat the mushroom sauce in a saucepan, adding a splash of cream or broth if needed.
- Freezing: While the sandwich is best enjoyed fresh, you can freeze the cooked steak for up to 3 months. Thaw in the refrigerator before reheating.
FAQs
How do I know when the steak is done?
Use a meat thermometer: 125°F for medium-rare, 135°F for medium, and 145°F for medium-well.
Can I cook the steak on a stovetop instead of a grill?
Yes, sear the steak in a hot cast-iron skillet for 3-4 minutes per side.
What can I substitute for red wine?
Beef broth or balsamic vinegar can be used as an alternative.
Can I use a different cut of beef?
Yes, sirloin or flank steak works well, but may require slicing against the grain for tenderness.
Can I make this sandwich ahead of time?
For the best taste and texture, prepare the components ahead but assemble just before serving.
What mushrooms work best for the sauce?
Portobello mushrooms provide a deep flavor, but cremini or button mushrooms also work.
Can I make this sandwich without dairy?
Use dairy-free butter, coconut cream instead of heavy cream, and a dairy-free cheese alternative.
How do I keep my sandwich from getting soggy?
Lightly toasting the bread and assembling right before eating helps prevent sogginess.
Can I add a spicy element to this sandwich?
Yes, add crushed red pepper flakes, jalapeños, or a spicy aioli for heat.
What side dishes go well with this sandwich?
Serve with fries, coleslaw, a simple green salad, or roasted vegetables.
Conclusion
The Mushroom Swiss Steak Sandwich is a must-try for steak lovers who appreciate a rich and indulgent meal. With perfectly cooked ribeye, creamy mushroom sauce, and melted Swiss cheese, this sandwich is both hearty and satisfying. Whether for a special dinner or a weekend treat, this sandwich is sure to impress!
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Mushroom Swiss Steak Sandwich
- Total Time: 45 minutes
- Yield: 2 sandwiches 1x
Description
Mushroom Swiss Steak Sandwich: Tender ribeye, creamy mushroom sauce, melted Swiss, on toasted ciabatta. A hearty, gourmet delight!
Ingredients
- 16 oz ribeye steak
- 2 tbsp unsalted butter
- 4 oz portobello mushrooms, sliced
- 1/2 yellow onion, sliced
- 1 tsp fresh thyme
- 1 tbsp flour
- 2 tsp Worcestershire sauce
- 1/4 cup red wine
- 1/2 cup heavy whipping cream
- 2 slices Swiss cheese
- Ciabatta bread
- Salt and pepper to taste
Instructions
- Season steak with salt and pepper; let sit at room temp for 30-60 min.
- Preheat grill to 400°F (200°C). Grill steak 3-4 min per side for medium-rare (125°F/52°C). Rest for 10 min, then slice thinly.
- In a skillet, melt butter over high heat. Sauté mushrooms and onions for 5 min.
- Stir in thyme, flour, salt, and pepper; cook for 2 min.
- Add Worcestershire sauce, red wine, and cream; simmer for 5 min until thickened.
- Toast ciabatta on the grill until crisp.
- Spread mushroom sauce on the bottom bun, add steak slices, Swiss cheese, and more sauce. Top with the bun.
- Serve and enjoy!
Notes
- Ribeye works best, but sirloin can be used.
- Swap red wine with beef broth for a non-alcoholic version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwiches
- Method: Grilling & Sautéing
- Cuisine: American
