Steak, Mushroom & Swiss Open Sandwich

There’s eating a perfectly cooked steak & then there’s perfectly cooked steak with jammy onions, garlic butter mushrooms & bubbling melted Swiss cheese & mustard all atop crunchy artisan bread. A Steak, Mushroom & Swiss Open Sandwich served with a simple spinach salad & washed down with a cold beer…now we’re talking.

Grilled steak & onions – a perfect pairing if ever there was one. This is for those nights when you want something comforting, hardy & absolutely delicious. When really you could just skip the salad part & hungrily gobble down these toasts with their gooey cheese & not feel the least bit guilty that your dinner didn’t contain one shred of green whatsoever.

I know it can be done…I’ve done it! Of course if you insist of having something green & healthy-ish as a side you could always try Crispy Kale, Pea & Asparagus Caesar Salad or Crunchy Indian Spiced Potato Wedges (not green but really good). Or do as I did & add a token handful of baby spinach leaves or some spring mix drizzled in a little olive oil & vinegar. Nothing complicated as the hero is this brilliant Steak, Mushroom & Swiss Open Sandwich.

If you’re looking for a little more steak inspo, minus the bread, then try this Steak wth Mushroom Sauce & White Bean Puree. Don’t forget, if you make one of my recipes, make sure you tag #freshhunger on Instagram or Facebook. Chat to you soon lovelies, toodles, Lovoni xo

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5 from 2 votes

Steak, Mushroom & Swiss Open Sandwich

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course

Cuisine: American

Servings: 4

Ingredients

• 1 lb New York beef steak (about 3/4 inch thick)
• 2 tablespoons butter
• 1 lb thinly sliced mushrooms
• 2 garlic cloves, minced
• a good pinch of salt & freshly ground pepper
• 1 tablespoon olive oil, plus extra for brushing on steaks
• 2 cups thinly sliced onion (about 2 large onions)
• 1/4 cup red wine vinegar
• 1/4 cup packed brown sugar
• 2 cups grated Swiss cheese
• 1/2 cup whole egg mayonnaise
• 2 tablespoons yellow mustard
• 8 slices artisan bread
• baby spinach leaves, to serve

Instructions

• Remove steak from the fridge 20 to 30 minutes before cooking. 
• Melt butter in a large frying pan over medium-high heat. Add mushrooms & garlic & cook, stirring occasionally, for 5 minutes or until mushrooms are softened. Remove from the pan to a bowl & set aside. 
• Heat 1 tablespoon of oil in a large frying pan over medium heat (I use the same pan I cooked the mushrooms in). Cook onion, stirring occasionally, for10 minutes, or until softened. Add vinegar, sugar, salt & pepper. Cook, stirring occasionally for 5 to 7 minutes or until sugar is dissolved & mixture is thick & jammy. 
• Brush or rub both sides of each steak with a little oil; sprinkle with salt & pepper. Heat griddle pan or barbecue grill over medium-high heat. Cook steak for 5 minutes on one side. Turn & cook 3 minutes or until cooked to your liking (135-140F for medium-rare). The thickness of the steak will further determine the cook time. Let stand for 5 minutes then cut into thin slices; set aside.
• Combine cheese, mayonnaise & mustard in a small bowl; set aside. 
• Place bread slices in a single layer on a foil-lined baking sheet. Toast in 375F oven for 15minutes or until they’re starting to turn golden & crisp. 
• Divide onion mixture between each piece of toast & spread to cover. Arrange steak over onion. Top with mushrooms. Dollop the cheese mixture over the mushrooms. Place pan under hot broiler (grill), 6-inches away from the heat source. Cook for 3 minutes or until cheese mixture is melted & bubbling. 
• Serve with spinach leaves drizzled in a little olive oil & red wine vinegar, if desired.