Steak Sandwich with Mushrooms, Onions, and Swiss

Prep Time
Cook Time
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"A very simple steak sandwich - served open face. It's usually just me; so, I always get a steak a bit bigger than I would normally eat for dinner - and, the leftovers are perfect for this sandwich. However, skirt steak, is also one of my favorite cuts to use for this. These are the approximate amounts I use; but, you can certainly add more steak, or less mushrooms, if you like that. It is really how you like your sandwich."

Original recipe yields 4 servings


  • Serving Size: 1 (283.8 g)
  • Calories 424.8
  • Total Fat - 27.3 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 96.1 mg
  • Sodium - 238 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3.5 g
  • Protein - 25.5 g
  • Calcium - 49.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.2 mg

Step 1

Steak ... Remove the steak from the refrigerator to take the chill off; and, season with the Montreal spice on both sides, rubbing it in. You can easily use a store bought brand, or make your own. Let the steak marinate as it comes to room temperature. Rather than slicing the steak first; I prefer to grill it whole, and then slice after it rests. Obviously, if using leftovers; simply slice, and toss with the onions and mushrooms the last minute to heat up.

Step 2

Steak ... You want to cook your steak first; as the mushrooms and onions don't take very long. An outside grill or grill pan is really the best way to cook this. Lightly brush the grill or pan with oil, and bring to medium high to high heat. Add the steak and cook on each side until you get nice char marks; flip and cook until you get the desired doneness. I prefer medium rare. Remove the steak to a cutting board to let it rest. Note: Different cuts will have different cooking times.

Step 3

Once the steak has rested cut in thin bite size pieces. I prefer this over long thin slices; just my preference. I find the sandwich easier to eat.

Step 4

Mushrooms and Onions ... Add the olive oil and butter to a saute pan and bring to medium heat. Add the mushrooms, onions, and garlic to a small pan, and saute until tender, stirring often (about 7 minutes). After 3-4 minutes of cooking, add 1 teaspoon of the worcestershire sauce (you can always add more), 2/3 of the broth, and a pinch of both salt and pepper. Continue to simmer on medium heat. If the pan gets a bit dry, add more of the broth. Re-season at the end of cooking with a bit more worcestershire sauce or salt and pepper, if needed.

Step 5

Add the steak to the mushrooms and onions, and toss to combine. Remove from the heat. You just want to combine all the flavors; as the steak is already cooked.

Step 6

Sandwich ... Toast the baguettes. I use the broiler, because you need to use it again to melt the cheese. Now, if you want ... you can spread on some horseradish or stone grown mustard to the roll - which is very good - but optional. Sometimes I do, sometimes I don't. Then, lay your baquette halves on a sheet pan lined with foil, and top with the steak, onion, mushrooms mix. Finish with 2 slices of cheese per sandwich. Under the broiler for a few minutes, until the cheese is melted - keep an eye on them, they don't take long.

Step 7

Serve and ENJOY! ... Potato salad; fries, a cold tomato salad, would all be good to serve with the sandwiches. A great sandwich to make with leftovers; or, a perfect game day / party sandwich. And certainly fun and easy to entertain with.

Tips & Variations

No special items needed.



I made double the recipe to feed 6 of us and I just stuffed the sandwiches with all the filling, and wowza, what a sandwich it made! I served them during the football game to my friends visiting and we woofed them down. Thumbs up from all of us!

review by:
(15 Jan 2014)