Make your own Steak and Cheese Sandwich with Grilled Onions and Mushrooms to rival any food trucks; this one is livened up with a bit of horseradish mayonnaise!
It’s been a few months but Progressive Eats is back! My friends and I took a bit of a sabbatical from our monthly foray into different cuisines and events where we shared favorite foods with a theme. This Steak and Cheese Sandwich with Grilled Onions and Mushrooms was the perfect fit for this month’s dishes all inspired by our favorite food trucks.
The Progressive Dinners of old were typically theme based too but the commonality was the process; everyone made a dish and guests traveled from one home to the next to enjoy their ‘progressive dinner.’ Appetizers and cocktails at one house; salads next, dinner and side dish at another, and dessert at the final stop. If you’ve never done it, it can be a fun evening.
We had been doing this for 6 years, only taking a break during December and last fall I just felt it was time to give it a rest. In truth I was tired and maybe I thought it was time to lessen some of my responsibilities.
I was sincerely not expecting how disappointed my friends would be to see this venture come to an end and was heartened actually from hearing that; so it was a rest, but not an end.
We took our sabbatical and are back…all of us thinking this would be the perfect time to share some good food that would be welcomed by the readers who look forward to our efforts.
Our focus for the time being will be readers who are searching for dishes that are easy, comforting, and like today, maybe a recreation of something they are missing while we all go through this wild and crazy and yes, nerve-wracking ride of Covid-19.
While I am quarantined to my house because of an underlying condition that makes me particularly vulnerable, I am missing some favorite activities. I meet a good friend every month for lunch on a Saturday when we try to find a new, out of the way, food experiences. I don’t always do it with a plan in mind but I have recreated several of those dishes for this blog too.
Jane and I have had Native American food at Tocabe and I recreated their American Indian Stew, Jalapeno, Cream Cheese, and Bacon Pizza came from a brewpub made with spent grain from the distilling process (sadly out of business), and one of our favorites, Korean Fried Chicken.
Enjoying a similar outing with the current restrictions is not possible but my friends and I thought sharing our takes on some of our favorite food truck experiences might be fun not only for home cooks but for ourselves as well; I know I’m anxious to try some of the delicious dishes that are a part of this month’s offerings.
What I decided to include as my offering this month was this steak and cheese sandwich inspired by ‘Philly On the Go Cheese Steaks.’ It’s not just a local enterprise either, the owners live in my neighborhood too so luckily we’ve had them setup shop quite often and there is always a group of us anxious to enjoy their offerings.
Their popularity made me realize that others might like to enjoy their own restaurant type steak sandwiches at home as well. These are not difficult, not at all, but they are a bit decadent.
The French bread is toasted with a garlic and butter spread. The steak, onion, and mushrooms are all sauteed in a combination of butter and olive oil. Even with those fats, I still like a bit of mayo on my sandwich and even better? Blending mayonnaise with horseradish. Beef and horseradish are simply divine together. Both mayo and horseradish are optional though…but WHY???
The Philly on the Go food truck offers a variety of cheese steaks, and I’ve tried a couple but bottom line this is the combination I love the most. Steak, Cheese, Grilled Onions, Mushrooms. Perfection.
Funny how good something tastes when it’s less accessible than normal, so I’m glad I tried my hand at this Steak and Cheese Sandwich with Grilled Onions and Mushrooms. A couple of my own takes included the use of toasted French bread with sesame seeds instead of a hoagie roll and I slathered the toasted bread with a spread combining mayonnaise and horseradish that we simply loved.
This sandwich was great and quite honestly even homemade ours was probably a bit pricey because I decided to use ribeye steak for the protein. You don’t have to use ribeye, sirloin would be good too, but even with a higher priced meat, the inclusion of both onions and mushrooms makes for a nice hearty sandwich that does not break the bank.
Ingredients for this sandwich include (all ingredients and instructions are at bottom of post in printable format):
- Sesame Seed French Bread (OK, any French bread, but I love it with sesame seeds!)
- Butter, Garlic, and Paprika for the French Bread
- One pound Rib-eye Steak
- 1 large onion
- 1/2 pound fresh mushrooms
- Mozzarella or Swiss Cheese
- Mayonnaise and horseradish for the spread (optional)
With a couple of simple steps, you can make this delicious sandwich that rivals any I’ve had. Get creative and serve it on paper plates with chips and pickles, make sure you have a super cold beer too, and have a candle on the table. Next, simply pretend you’re out at your favorite local pub for dinner!
The biggest expense though was this Chef’s Choice Food Slicer that I decided I needed AFTER trying to slice ribeye into thin slices. I honestly should have bought this years ago.
My impetus was the steak I wish I had a slicer for but the deed was done because I wanted to make a huge batch of the French Onion Soup my neighbors love. I planned to slice 8 pounds of onions and I cried just thinking about it. WHY didn’t I do this years ago??!!
The good news is that I made this sandwich again after I received my slicer and honestly I’ve become a slicing maniac. I thought I would store it but now think I’ll add on to my kitchen before I put this away in a cabinet. Zucchini, cucumber, carrots, onions, cabbage, beef, and I’m making my own French fries tomorrow. Yeah, I do love my new toy!
PIN IT! ‘Steak and Cheese Sandwich with Grilled Onions and Mushrooms’
Please visit my friends blogs for more fabulous Food Truck offerings!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Food Truck Foods, and our host is Ansh who blogs at Spiceroots.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party.
A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious Food Truck inspired dishes!
Food Truck Food
- Carne Asada Street Tacos (Gluten Free) – The Heritage Cook
- Chicken Spiedies – Healthy Delicious
- Homemade Pupusas – Spiceroots
- Steak, Cheese, Grilled Onion, and Mushroom Sandwiches – Creative Culinary (You’re Here!)
For the Steak Sandwich
- 1 Tbsp oil
- 1 Tbsp Butter
- 1 large yellow onion, sliced
- 8 oz mushrooms, sliced
- 1 lb steak, ribeye or sirloin, thinly sliced (easiest if partially frozen)
- 1 tsp salt
- Pepper to taste
- 4 slices Mozzarella or Swiss cheese
For the Garlic Bread
- 1 loaf French bread
- 1/4 cup butter softened
- 3 garlic cloves
- 1/2 tsp smoked paprika
For the Horseradish Spread
- 1/4 cups mayonnaise
- 1 & 1/2 - 2 Tbsps prepared horseradish
- Melt oil and butter in a skillet at medium high heat. Sauté onions until they are golden brown, about 15 minutes, add the mushrooms and saute for about 5 minutes and until all moisture they give off is evaporated; remove from skillet and set aside.
- While onions and mushrooms are sautéing, preheat oven to 350 degrees.
- Combine the butter, garlic, and paprika. Slice bread lengthwise, spread butter over both sides of the bread. Combine top with bottom and put in oven for 5 minutes; remove from oven and set aside. Turn the broiler on.
- Add the beef to the skillet and season it with salt and pepper. Stir the beef just until it is golden brown. Because the meat is sliced thinly this should take no more than 2 minutes. Do not overcook; turn off heat as soon as most of the pink meat has browned.
- Slather the horseradish spread on both top and bottom slices of the toasted bread. Pile steak, onions, and mushrooms on bottom slice of bread and top it with cheese slices.
- Keep the sandwich open and broil for about 2 minutes or until cheese is bubbly and melted. Watch carefully. Remove the sandwich from the oven, combine the top and bottom pieces together and slice into 4-5 sandwiches. Serve immediately.
Vary this to your tastes too; if you like green pepper, saute it with the onions. Mushrooms not a favorite? Leave them out!
I like to serve this sandwich with chips and either pepperoncini peppers or dill pickles. Just like going to the deli!