Introduction

This Creamy Mushroom Steak Frites Sandwich combines juicy ribeye steak with a luscious mushroom cream sauce and crispy Cajun-seasoned fries. It’s a delicious twist on a classic steak sandwich, perfect for a satisfying meal any day of the week.

Creamy Mushroom Steak Frites Sandwich Recipe - Recipe Image

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 Worcestershire sauce
1 tbsp flour
1 tbsp rosemary
1 tbsp thyme
1 cup beef broth
1 tbsp SPG (Salt, Pepper, Garlic seasoning)

Toasted ciabatta bread for serving

Instructions

Step 1: Season the ribeye steak generously on both sides with your favorite steak seasoning and allow it to come to room temperature.
Step 2: Grill the steak over direct heat, flipping every 3–4 minutes until the internal temperature reaches 127°F (medium-rare). Remove the steak and let it rest for 15 minutes.
Step 3: In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and onions, cooking for 7–8 minutes until softened.
Step 4: Season the mixture with SPG, rosemary, thyme, and sprinkle in the flour. Cook for another 3–4 minutes to incorporate the flavors.
Step 5: Pour in the bourbon, Worcestershire sauce, heavy cream, and beef broth. Simmer and cook down until the sauce thickens and coats the mushrooms beautifully.
Step 6: Fry the thinly sliced potatoes in oil heated to 350°F until golden brown and crispy. Drain and toss with the Cajun rub to season.
Step 7: To assemble, toast the ciabatta bread. Layer slices of rested steak, spoon over the creamy mushroom sauce, sprinkle with chives, and top with a handful of the seasoned fries. Serve immediately and enjoy!

Tips & Variations

Use a meat thermometer to reach perfect steak doneness every time.
Swap ribeye for sirloin or filet mignon if you prefer leaner cuts.
For a smoky flavor, try adding smoked paprika to the mushroom sauce.
Make the fries extra crispy by soaking potatoes in cold water for 30 minutes before frying.
Replace bourbon with brandy or omit alcohol entirely for a milder sauce.

Storage

Store leftover steak, mushroom sauce, and fries separately in airtight containers in the refrigerator for up to 3 days. Reheat the mushroom sauce gently on the stove and warm the steak and fries in a hot oven or skillet to restore texture. Avoid microwaving fries to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mushroom?

Yes, cremini or button mushrooms work well as substitutes if potbelly mushrooms are unavailable. They provide a similar texture and flavor.

How do I know when the steak is properly rested?

Letting the steak rest for about 15 minutes after cooking allows the juices to redistribute, resulting in a juicier and more flavorful bite. The steak should feel warm but not hot to the touch.

Creamy Mushroom Steak Frites Sandwich Recipe

Print Recipe

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4.5 from 57 reviews

This Creamy Mushroom Steak Frites Sandwich is a decadent twist on the classic steak frites, featuring a perfectly grilled ribeye topped with a luscious creamy mushroom sauce, fresh chives, and crispy Cajun-seasoned shoestring fries, all nestled inside toasted ciabatta bread. The marriage of tender steak, rich sauce, and crunchy fries makes for an irresistible sandwich experience.

Author: Zane
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 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

Fries

2 russet potatoes, thinly sliced
2 tbsp Cajun rub
Oil for frying (enough to fry at 350°F)

Creamy Mushroom Sauce

8 oz portobello mushrooms (potbelly mushroom), thinly sliced
½ large onion, thinly sliced
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 seasoning (salt, pepper, garlic blend)
2 tbsp butter

Instructions

Season the Steak: Generously season the ribeye on both sides with your preferred steak seasoning and let it rest at room temperature to ensure even cooking.
Grill the Steak: Preheat your grill and cook the steak over direct heat, flipping every 3-4 minutes. Grill until the internal temperature reaches 127°F for medium rare, then remove and allow it to rest for 15 minutes to retain juices.
Prepare Mushroom Sauce: In a skillet, melt 2 tablespoons of butter over medium heat, then add the sliced mushrooms and onions. Cook until soft, about 7-8 minutes.
Season and Thicken Sauce: Add SPG seasoning, rosemary, thyme, and flour to the skillet, cooking for an additional 3-4 minutes to incorporate flavors and slightly thicken the base.
Add Liquids: Pour in bourbon, Worcestershire sauce, heavy cream, and beef broth. Simmer the sauce gently until it thickens to a creamy consistency, stirring frequently to prevent burning.
Fry the Fries: Heat oil to 350°F and fry the thinly sliced russet potatoes until golden brown and crispy. Remove and immediately season with Cajun rub to infuse a spicy-sweet flavor.
Assemble the Sandwich: Toast ciabatta bread slices lightly, then layer with rested steak slices, spoon over the creamy mushroom sauce, sprinkle with fresh chives, and top with the seasoned shoestring fries. Close the sandwich and serve immediately to enjoy the perfect combination of textures and flavors.

Notes

Allowing the steak to rest after grilling is crucial to keep it juicy and tender.
Thinly slicing the potatoes ensures crisp, shoestring-style fries perfect for the sandwich.
The bourbon adds a deep, smoky flavor to the mushroom sauce; you can substitute with brandy or omit if desired.
Use a meat thermometer to monitor the steak’s internal temperature for perfect doneness.
For extra flavor, lightly butter and toast the ciabatta bread before assembling the sandwich.

Keywords: steak sandwich, mushroom sauce, steak frites sandwich, grilled ribeye, creamy mushroom sauce, Cajun fries, portobello mushrooms, ciabatta sandwich