This mushroom swiss steak sandwich has quickly become one of my new favorite sandwiches to make. It has steak and a rich creamy mushroom sauce on top leaving your tastebuds nothing but satisfied!
A ribeye steak is by far one of my favorite things to cook over open fire. The ribeye is a really well marbled cut of beef and it has a ton of flavor in it. You can use whichever cut of steak you prefer for this cook – the trick is making sure that you slice it thin enough for a nice tender bite.
Ingredients you will need
Protein: Ribeye steak – you can use any cut you want, but I used a BetterFed Beef ribeye because it’s super tender and has a lot of flavor.
Sauce: Mushrooms, onions, Worcestershire sauce, red wine and heavy whipping cream, flour
Seasonings: SPG Blend, fresh thyme
Sandwich: Ciabatta Bun, swiss cheese
How to make a Mushroom Swiss Steak Sandwich
Start, by seasoning your ribeye with your favorite steak rub – I used SPG (salt, pepper, garlic powder blend). Let the ribeye sit at room temp for 30-60 minutes. This is not required, but it helps the steak cook quicker and it tends to result in a more tender bite into the steak.
Insert a Meatermade MEATER Plus probe to help you monitor your internal temperature while you grill the steak. You can cook the steak to your desired doneness, but for this cook I am targeting a tender, juicy medium rare which means I am going to remove it from the heat once the steak reaches an internal temp of 124°F. With a 10 minute rest, the internal temp will reach between 133° – 135°F.
Grill the steak over direct heat flipping it every 3-4 minutes. Once it reaches an internal temp of 124°F, remove it from the Nomad Grills and let it rest for 10 minutes.
While the steak is resting, add butter to a skillet with the mushrooms and onions and let it cook for 5 minutes over high heat. Once they begin to soften, add the fresh thyme, flour, salt and pepper and stir. Let it cook for 2 minutes, then add the Worcestershire, red wine and heavy whipping cream then let it cook until thickened.
Assemble the sandwich on a toasted ciabatta bun. Add a thin layer of mushroom cream sauce to the bottom bun, add a layer of thinly sliced steak, a slice of swiss cheese and top it with more mushroom cream sauce.Print
- 16oz Ribeye
- 2 tbsp unsalted butter
- 4 oz portobello mushrooms
- 1/2 yellow onion
- 1 tsp fresh thyme
- 1 tbsp flour
- 2 tsp Worcestershire sauce
- 1/4 cup red wine
- 1/2 cup heavy whipping cream
- Ciabatta bread
- 2 slices of Swiss cheese
- Season your ribeye with a salt, pepper garlic blend
- Smoke steak at 225F for 20 mins
- Grill over direct heat on both sides until desired doneness. I pulled this steak at 125F and let it rest for 10 mins
- Add to a skillet, add: 2 tbsp butter, 4oz sliced portobello mushrooms, 1/2 onion and let it cook on high heat for 5 mins until they begin to soften.
- Add 1 tsp fresh thyme, 1/2 tsp each salt and pepper
- Add 1 tbsp flour and let it cook for 2 mins
- Add 2 tsp Worcestershire, 1/4 cup red wine, 1/2 cup heavy whipping cream and cook until it thickens
- Assemble steak on toasted ciabatta bread: This layer of cream sauce on the bottom, thinly sliced ribeye, 2 slices of swiss cheese, mushroom cream sauce in top
- Prep Time: 15
- Cook Time: 30