Mushroom Swiss Steak Sandwich
Quick, simple and delishious!
- 2 Ribeye steaks ¾ Inch thick
- Salt for seasoning
- 16 oz Baby bella mushrooms
- 8-12 slices Swiss cheese
- French bread or a good sandwich bread
- Roasted Garlic Mayo
- 1 cup Mayo
- 4-6 cloves Roasted garlic
- Onion Sauce
- ½ Red onion diced
- 2 tbsp Unsalted butter
- 1 cup Beef broth
- ⅓ cup Heavy cream
- 1 tbsp Garlic paste
- 1 tbsp Worcestershire sauce
- 2 tsp Fresh thyme
- Start off by setting your griddle up for heat zones, searing zone, low temp zone and then a 350-degree zone.
- Cut the tip-off of the bulb of garlic and add a drizzle of oil and a pinch of salt. Wrap in aluminum foil and place on the 350-degree zone and let it go for 40ish mins. Now add a cast iron to heat up on the 350 zone.
- While the garlic is roasting, pat dry your steaks (be sure they are room temperature) and salt them for seasoning. Be generous and salt both sides.
- In the low temp zone, add 2 tablespoons of butter and a tablespoon of oil. Once melted, add the mushrooms (I always get the pre-sliced, but if you get whole be sure to wash them and slice) and let them begin to cook down. You want these to be translucent, about 8-12 mins.
- While the mushrooms are cooking add 2 tablespoons of butter to the cast iron skillet, let melt and add the red onion. Cook them down for 3-5 mins and then add the beef broth, garlic paste, thyme, heavy cream, and Worcestershire sauce. This will take 15-20 mins to cook down to a delicious sauce.
- While everything is on the griddle and cooking add the steaks to the searing zone and sear for 2-3 minutes. Flip and repeat, be sure your steak is a minimal 128 degrees internal before removing. Once removed, let rest for 6-8 minutes.
- While the steaks are resting squeeze the garlic into the mayo and make your roasted garlic mayo.
- Add the bread to the griddle for toasting for a few mins and then slice your steak.
- Time to assemble the bread, roasted garlic spread, thinly sliced ribeye steak, and mushrooms, and pour (or spoon) the onion sauce, now cheese with the Swiss cheese. I like to use a torch to melt the cheese and it is complete.
- Serve and enjoy with family and friends!
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