I have had a lot of Mushroom Swiss Cheeseburgers and they are always delicious! Now that I have my griddle and have been enjoying the creativity with it, I wanted to go to the next level with a Mushroom Swiss Steak Sandwich, this idea did not disappoint! It’s quick and simple and even tasted better than any Mushroom Swiss Cheeseburger I have had.
A few recommendations to create this amazing recipe is to use baby Bella mushrooms and to use some good quality Swiss cheese. Also, the better tasting quality of beef you can get… the better.
Now that we are on the topic of the steak since I am using the griddle for this recipe I went with a thinner cut of ribeye. I asked my butcher to slice it from the roast at a 3/4” thickness. The reason being is the thinner steak will allow you to sear for 2-3 mins per side and then remove, leaving a nice medium-rare inside! Okay, let’s jump to the recipe!
Mushroom Swiss Steak Sandwich
- 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
- 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!
The Mushroom Swiss Steak Sandwich is a hearty and delicious meal that will fill you up and keep you satisfied. This recipe is easy to follow and doesn’t require many ingredients, so it’s perfect for a busy weeknight dinner. If you’re looking for something new to try in the sandwich department, give this Mushroom Swiss Steak Sandwich a go – we promise you won’t be disappointed!
Did you enjoy this Mushroom Swiss Steak Sandwich recipe? You’ll love my other beef recipes in the link below!
Items used in This Recipe
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