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.

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Mushroom Swiss Steak Sandwich

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This mushroom Swiss steak sandwich has quickly become my new favorite sandwich! The grilled flavor combined with the rich creamy mushroom sauce will make this a regular menu item!

  • Total Time: 45 minutes


  • 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 
  • salt
  • pepper


  1. Season your ribeye with a salt, pepper garlic blend
  2. Smoke steak at 225F for 20 mins
  3. Grill over direct heat on both sides until desired doneness. I pulled this steak at 125F and let it rest for 10 mins
  4. 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. 
  5. Add 1 tsp fresh thyme, 1/2 tsp each  salt and pepper 
  6. Add 1 tbsp flour and let it cook for 2 mins
  7. Add 2 tsp Worcestershire, 1/4 cup red wine, 1/2 cup heavy whipping cream and cook until it thickens 
  8. 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
  • Author: Nick Nesoda
  • Prep Time: 15
  • Cook Time: 30

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