Creamy Mushroom Steak Frites Sandwich Recipe
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.
- 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
