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mushroom swiss sandwich

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.
Servings 3
Calories 1221 kcal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 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
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