Ingredients

1 pound ribeye steak

2 tbsp steak seasoning

2 russet potatoes, thinly sliced as possible

2 tbsp Cajun rub

¼ cup chives, thinly sliced

Creamy mushroom sauce:

8 oz potbelly mushrooms, thinly sliced

½ large onion, thinly sliced

2 cups heavy cream

½ cup freshly grated Parmesan

4 oz bourbon

2 tbsp W Sauce

1 tbsp flour

1 tbsp rosemary

1 tbsp thyme

1 cup beef broth

1 tbsp SPG (salt, pepper, garlic mix)

2 tbsp butter (for cooking mushrooms and onions)

Oil for frying fries (about 350°F)

Toasted ciabatta bread (for assembling)

Instructions

Step 1: Season the ribeye steak generously on both sides with your favorite steak seasoning. Let it come to room temperature for about 20-30 minutes before cooking.

Step 2: Preheat your grill to direct heat. Grill the steak, flipping every 3-4 minutes, until it reaches an internal temperature of 127°F for medium-rare. Remove from the grill and let it rest for 15 minutes to retain juices.

Step 3: While the steak rests, heat 2 tablespoons of butter in a skillet over medium heat. Add the sliced mushrooms and onions, cooking for 7-8 minutes until softened.

Step 4: Season the mushroom mixture with SPG, rosemary, thyme, and flour. Cook for an additional 3-4 minutes to incorporate the flour and herbs, stirring frequently.

Step 5: Carefully add bourbon, W Sauce, heavy cream, and beef broth to the skillet. Bring to a simmer and cook down until the sauce thickens and coats the back of a spoon.

Step 6: Heat oil in a deep fryer or heavy pot to 350°F. Fry the thinly sliced russet potatoes until golden brown and crispy. Drain on paper towels and immediately season with the Cajun rub for a spicy-sweet kick.

Step 7: Slice the rested steak thinly. On toasted ciabatta bread, layer the steak slices, creamy mushroom sauce, a handful of chives, and the seasoned fries. Close the sandwich and enjoy immediately.

Tips & Variations

For a milder flavor, swap bourbon with a splash of white wine or omit the alcohol entirely.

Use a mix of mushrooms like cremini or shiitake for more depth in the sauce.

If you don’t have a grill, cook the steak in a hot cast-iron skillet over medium-high heat, flipping once.

Serve with a side of arugula or mixed greens to balance the richness.

Storage

Store any leftover sandwich components separately in airtight containers. The steak and mushroom sauce can be refrigerated for up to 3 days. Reheat the sauce gently over low heat, adding a splash of broth or cream if needed. Fries are best eaten fresh but can be reheated in a hot oven or air fryer for crispness. Assemble the sandwich just before serving to keep textures intact.

FAQs

Can I use a different cut of steak?

Yes, you can substitute ribeye with sirloin, strip steak, or even flank steak. Just adjust cooking time and temperature according to cut thickness and preference.

What if I don’t have W Sauce?

W Sauce is a savory condiment similar to steak sauce. You can replace it with Worcestershire sauce or a bit of soy sauce mixed with a touch of mustard for similar flavor depth.