Ultimate Steak & Mushroom Sandwiches

I try not to use words like “ultimate,” “best,” or “perfect” when it comes to recipe titles. But this sandwich is an exception. It’s the ultimate because this sandwich combines my love for blue cheese, sautéed onions, and steak. Oh yeah, and there’s crusty bread involved.

I often make my Easy French Bread with this sandwich in mind. I slice the bread in half lengthwise, smear it with homemade mayo, divide the cooked meat and mushroom mixture over the top, sprinkle with cheese, and slide it under the broiler until the cheese has melted. For an out-of-this-world, open-faced sandwich that you need a knife and fork to eat, this is, quite honestly, one of the best things I’ve ever had.

MAKES 4 (6-INCH) SANDWICHES • TOTAL TIME: ABOUT 1 HOUR 30 MINUTES

INGREDIENTS:

1¼ to 1½ pounds rib-eye steak

1 cup Balsamic Herb Dressinade

1 tablespoon unsalted butter

1 tablespoon olive oil

1 large sweet onion, halved and thinly sliced

1 pint cremini mushrooms, cleaned and sliced

Kosher salt and freshly ground black pepper (optional)

½ cup crumbled blue cheese

1½ cups grated provolone cheese

4 (6-inch) hoagie buns, split

Homemade Mayonnaise

DIRECTIONS:

• Place the steak on a small rimmed baking sheet and freeze for 20 minutes so it’s firm and partially frozen. Holding a sharp knife on a slight angle, going against the grain of the meat, slice into very thin strips.
• In a large resealable bag or a medium bowl, marinate the steak in the Balsamic Herb Dressinade for 30 minutes.
• On a griddle or in a 12-inch cast-iron skillet, melt the butter with the olive oil over medium-high heat. Add the onion, toss, and spread out in an even layer. Once the onion starts to soften, add the mushrooms. Cook until soft and slightly caramelized.
• Using tongs, remove the steak from the marinade (allow excess marinade to drip back into the bowl or bag) and place on the griddle, toss with the onions and mushrooms, then spread in an even layer. Allow the steak to sear, forming a crust, for 4 to 6 minutes, then flip and cook for 4 to 6 minutes more.
• Season with a pinch of salt and pepper, if desired, and sprinkle with the blue cheese and provolone. Turn off the heat on the griddle or remove the skillet from the heat and cover with a domed lid or tented foil to allow the cheese to melt quickly.
• Toss one last time so the cheese is mixed throughout. Divide the steak mixture among the crusty hoagie buns. Serve immediately.