Who doesn’t love steak sandwiches?
Steak sandwiches were one of the things I order when we go out, but rarely make at home. I’m not sure why…it was really easy, and surprisingly affordable. I bought 2 grass fed rib-eye steaks on sale and they easily fed my family of 4 with leftovers for 2 more sandwiches.
Let’s get started!
So, these start out with grilled steaks, done to your temperature preference. I didn’t feel the need to add much to the steaks besides a little salt and pepper. There are a ton of flavors going on in these sandwiches, so anything extra really isn’t needed.
Next up, the herb cream cheese. I LOVE horseradish with steak…and this cream cheese spread mimics the horseradish sauce you always get when you order prime rib. I used about half a block of cream cheese (so maybe 4 ounces give or take). We like things spicy, so I added 2-3 tsp of prepared horseradish. I would start with 1 tsp and work up from there. A few tablespoons of fresh chives and some salt and pepper finish up this spread. Super simple, but adds a ton of flavor!
These awesome little bowls are from Architec products, check them out on Amazon, links below
After the steaks come off the grill, it’s really important to let them rest. Cover them with some foil and let them hang out for at least 10-15 minutes…plenty of time to put together the last part of these sandwiches – the mushrooms.
Start with a little butter in a frying pan and toss the mushrooms in. I like to cook mushrooms at a pretty high temp so they get a little color on them. I’d say medium-high is a good place to be. Add in 1 big clove of garlic (or 2 small) minced and about 1/4 teaspoon of thyme. I used dried thyme, but fresh would be delicious…just adjust the amount. Once the mushrooms are cooked through, sprinkle with a little salt and pepper and they are good to go.
Now comes the assembly. I used ciabatta rolls, but some chewy sourdough bread would also work really well. Start with a layer of the cream cheese spread, followed by a generous amount of sliced steak. Oh, and make sure that when you slice the steaks you slice them against the grain. A super important little detail that will ensure you have tender bites instead of chewy and tough leathery bites. Ok, now after the steak spoon on the mushrooms. Now my husband loves pepper, so after the mushrooms I added a generous amount of fresh cracked pepper. Some spicy arugula would also be a great addition. Top the sandwich, slice in half, and dig in.
It’s a steak house dinner all in one bite. And on a sandwich. Pretty much perfection. We have made these a few times now and they are always a hit. Perfect for company because you can really stretch the steaks to feed a crowd, and when people find out your making steak sandwiches you WILL have a crowd 
I served these with some sliced red potatoes grilled along side the steaks in foil. Or some herb potato salad would be a great compliment. Any way you serve them up I guarantee you’ll love these! Enjoy!
- 2 Rib-eye steaks
- 1 lb mushrooms (button or baby bella)
- 1 garlic clove
- ¼ tsp dried thyme
- 1 tbs butter
- 4 oz cream cheese
- 1-2 tsp prepared horseradish
- 2 tbs fresh cut chives
- 4-6 ciabatta rolls
- grill steaks to medium temperature, set aside and let rest for 10 minutes. Slice thin against the grain
- saute mushrooms in butter with garlic and thyme, Add salt and pepper to taste.
- mix cream cheese, chives, salt and pepper, and horseradish.
- Layer cream cheese on roll, followed by steak, and topped with mushrooms. Enjoy!
The beautiful cutting board you see these sandwiches sitting on is the Gripperwood Sheesham by Architec products, we love ours and it makes a beautiful addition to any kitchen, check prices on amazon for these and our other favorite Architec kitchen tools (affiliate):
Thanks for reading!
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