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

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

STEPS

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