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Mushroom Swiss Steak Sandwich


  • Author: Chef Clara
  • 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

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