Creamy Mushroom Steak Frites Sandwich Recipe
A decadent and hearty Creamy Mushroom Steak Frites Sandwich featuring a perfectly grilled ribeye steak, smothered in a rich, buttery mushroom cream sauce, topped with fresh chives and crispy Cajun-seasoned shoestring fries, all layered on toasted ciabatta bread for the ultimate indulgent sandwich experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Steak
- 1 pound ribeye steak
- 2 tbsp steak seasoning
- ¼ cup chives, thinly sliced
Shoestring Fries
- 2 russet potatoes, thinly sliced as possible (for fries)
- 2 tbsp Cajun rub
- Oil for frying (enough for deep frying at 350°F)
Creamy Mushroom Sauce
- 8 oz potbelly mushrooms, thinly sliced
- ½ large onion, thinly sliced
- 2 tbsp butter
- 2 cups heavy cream
- ½ cup freshly grated Parmesan cheese
- 4 oz bourbon
- 2 tbsp Worcestershire sauce (W Sauce)
- 1 tbsp all-purpose flour
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 cup beef broth
- 1 tbsp SPG (Salt, Pepper, Garlic seasoning)
Assembly
- Ciabatta bread, sliced and toasted
Instructions
- Prepare the Steak: Season the ribeye steak evenly on both sides with steak seasoning. Let the steak come to room temperature for about 30 minutes to ensure even cooking.
- Grill the Steak: Preheat your grill to direct heat. Place the steak on the grill and cook, flipping every 3-4 minutes, until the internal temperature reaches 127°F for medium-rare. Remove the steak and allow it to rest for 15 minutes to retain its juices.
- Make the Mushroom Sauce: In a skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced mushrooms and onions, cooking for 7-8 minutes until softened. Season with 1 tablespoon SPG, chopped rosemary, and thyme. Sprinkle flour evenly and cook for an additional 3-4 minutes to create a roux base.
- Add Liquids and Thicken: Pour in the bourbon, Worcestershire sauce, heavy cream, and beef broth. Stir frequently and simmer the sauce until it thickens to a creamy consistency, about 7-10 minutes. Stir in the freshly grated Parmesan cheese for extra richness.
- Prepare the Fries: Heat oil to 350°F in a deep fryer or heavy pot. Fry the thinly sliced russet potatoes until they turn golden brown and crispy. Remove and immediately toss the fries with the Cajun rub seasoning to coat evenly.
- Assemble the Sandwich: Toast the ciabatta bread slices until golden. Layer the rested sliced ribeye steak on the bread, generously spoon the creamy mushroom sauce over the steak, sprinkle with sliced chives, and top with the crispy Cajun fries. Close the sandwich and serve immediately.
Notes
- Allowing the steak to rest after grilling is crucial to retain juices and ensure tenderness.
- Use a meat thermometer to accurately monitor steak doneness.
- The bourbon adds depth and complexity to the mushroom sauce; substitute with brandy or omit if desired.
- Thinly slicing potatoes ensures crispy fries; pat them dry before frying to prevent oil splatters.
- To keep fries warm and crisp, place them on a cooling rack in a warm oven after frying.
- Ciabatta bread is recommended for its sturdy texture, perfect for holding juicy fillings.
Keywords: steak sandwich, mushroom sauce, steak frites, sandwich recipe, ribeye, creamy mushroom sauce, fries sandwich, grilled steak sandwich
