Mushroom Swiss Steak Sandwich

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

James Brown

This Mushroom Swiss Steak Sandwich is loaded with tender slices of seared ribeye, sautéed baby bella mushrooms, rich onion cream sauce, roasted garlic mayo, and plenty of melted Swiss cheese on toasted bread.

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Servings 3

Calories 1221 kcal

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

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• 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

Onion Sauce

• 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

Instructions

 

• Set up the griddle with a high-heat searing zone, a low-temperature zone, and a 350°F zone.
• Cut the top from a bulb of garlic, drizzle with oil, and season with a pinch of salt. Wrap in aluminum foil and roast on the 350°F section for about 40 minutes.
• Place a cast-iron skillet on the 350°F section of the griddle to preheat.
• Bring the steaks to room temperature and pat them dry. Generously season both sides with salt.
• Add 2 tablespoons butter and 1 tablespoon oil to the low-temperature section. Add the mushrooms and cook for 8–12 minutes, until softened and translucent.
• Add 2 tablespoons butter to the preheated cast-iron skillet. Add the red onion and cook for 3–5 minutes.
• Add the beef broth, garlic paste, thyme, heavy cream, and Worcestershire sauce to the onions. Cook for 15–20 minutes, until reduced into a sauce.
• Place the steaks on the searing section of the griddle. Sear for 2–3 minutes per side. Cook until the steaks reach at least 128°F internally.
• Remove the steaks from the griddle and let them rest for 6–8 minutes.
• Squeeze 4–6 roasted garlic cloves into the mayonnaise and stir until combined.
• Toast the bread on the griddle for a few minutes. Thinly slice the rested ribeye steaks.
• Spread the roasted garlic mayo over the bread. Layer with sliced ribeye and mushrooms, then spoon the onion sauce over the top.
• Add the Swiss cheese and melt it with a kitchen torch or under the broiler. Serve immediately.

Video

Nutrition

Calories: 1221kcalCarbohydrates: 14gProtein: 50gFat: 109gSaturated Fat: 37gPolyunsaturated Fat: 36gMonounsaturated Fat: 30gTrans Fat: 0.4gCholesterol: 215mgSodium: 1027mgPotassium: 1315mgFiber: 2gSugar: 5gVitamin A: 1138IUVitamin C: 7mgCalcium: 504mgIron: 4mg

Tried this recipe?Let us know how it was!

1. Start off by setting your griddle up for heat zones, searing zone, low temp zone and then a 350-degree zone. 
2. 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.
3. 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.
4. 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. 
5. 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. 
6. 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.
7. While the steaks are resting squeeze the garlic into the mayo and make your roasted garlic mayo. 
8. Add the bread to the griddle for toasting for a few mins and then slice your steak.
9. 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.
10. 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!

Beef Recipes

Items used in This Recipe

Knitted Gloves

Cast Iron Skillet 

Meater +

Charcoal Chimney

Charcoal Starters

Firestarter Guard