Ingredients
Scale
- 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
Instructions
- 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