Ingredients
Scale
- 1 pound ribeye steak
- 2 tbsp steak seasoning
- 2 russet potatoes, thinly sliced as possible
- 2 tbsp Cajun rub
- ¼ cup chives, thinly sliced
Creamy mushroom sauce
- 8oz potbelly mushroom, thinly sliced
- ½ large onion, thinly sliced
- 2 cups heavy cream
- ½ cup freshly grated Parmesan
- 4oz bourbon
- 2 tbsp W Sauce
- 1 tbsp flour
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 cup beef broth
- 1 tbsp SPG
Instructions
- Season a ribeye with your favorite steak seasoning on both sides then let it come to room temp.
- Grill the steak over direct heat flipping every 3-4 mins. Remove once it reaches 127°F internal. Let it rest for 15 minutes.
- In a skillet add 2 tbsp butter then the mushrooms and onions. Cook for 7-8 minutes, until soft.
- Season with SPG, rosemary, thyme, flour and cook for 3-4 mins.
- Add bourbon, w sauce, heavy cream and beef broth then cook down until it thickens
- Fry the shoestring fries in 350F oil until golden brown then season with a Cajun Honey rub
- Assemble sandwich on toasted ciabatta with steak, mushroom cream sauce, chives, frites then enjoy!
