Description
Mushroom Swiss Steak Sandwich: Tender ribeye, creamy mushroom sauce, melted Swiss, on toasted ciabatta. A hearty, gourmet delight!
Ingredients
Scale
- 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
