Swiss Mushroom Melt Steak Sandwich
Rated 5.0 stars by 1 users
Food:
Beef
Serves:
2-3 sandwiches
Prep Time:
10 min
Cook Time:
40 min
Have you started planning your Super Bowl menu yet? Or do you just like an epic sandwich for lunch? This Steak and Swiss Mushroom Melt needs to be at the top of your list. Reverse smoked seared beef tenderloin, flattop grilled butter mushrooms and the creamiest Swiss Dijon cheese sauce made on the Alchemy's elevated grill rack. Taking your steak sandwich to the next level, always.
By:Chef Matt Basile
Ingredients
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2lbs beef tenderloin
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1 tbsp light olive oil
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½ tsp salt
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½ tsp pepper
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1 pint raw mixed mushrooms (oyster, king oyster & hen of the woods)
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6 tbsp butter, divided
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Salt
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Pepper
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½ cup old Swiss cheese, shredded
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2 tbsp all-purpose flour
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1/8 cup white wine
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½ cup cream
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1 tbsp Dijon mustard
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1 lemon
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2 brioche buns
Instructions
Set smoker to 275F.
Drizzle the beef tenderloin with light olive oil and season with salt and pepper on all sides. Place in the smoker for 35 minutes.
Slice the king oyster mushrooms in half and score the inside. Pull apart the oyster mushrooms into smaller clusters. Cut any large mushrooms in half. Place 1 tbsp of butter on the flattop and add the mushrooms. Let cook 1-2 minutes and then add 1 tbsp butter and mix. Season with salt and pepper then remove from the grill once golden and softened.
Grate the Swiss cheese. Place a small cast iron pan on the elevated grill rack and add 4 tbsp butter. Let the butter melt and then sprinkle in the flour, mix. Add in the shredded cheese and mix. Pour in the white wine and mix. Add the cream and mix. Squeeze in the juice from half a lemon and mix. Remove from the heat once the cheese sauce is smooth.
Once the beef tenderloin is done, remove from the smoker and sear on the live-fire grill, about three minutes per side. Remove from the grill and squeeze the juice from half a lemon on top and let rest before thinly slicing.
Place the cheese sauce back on the elevated grill rack and add in the Dijon mustard and mix.
Slice the buns in half and toast on the flattop.
To build your mushroom melts, place the sliced beef on the bottom bun, add a small handful of mushrooms and top with the cheese sauce. Add the top bun and slice in half, if desired.