YIELD:

serves 2

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

Ingredients

  • 4 slices of bread
  • 2-pound ribeye steak, thinly sliced
  • 2 tablespoons olive oil
  • 4 slices provolone cheese  
  • salt and pepper to taste
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp onion powder
  • 1 tsp garlic powder

For the mushrooms

  •  1 tbsp olive oil
  • 8 ounces white mushrooms, washed and cut in small pieces
  •  3 tbsp unsalted butter
  • salt and pepper to taste
  •  1 tsp garlic powder

For the caramelized onions

  • 2 onions, thinly sliced
  • 2 Tbsp butter
  • 2 Tbsp balsamic vinegar cream sauce
  • 1 tsp sugar

Instructions

  • Cook the beef: In a pan, add the olive oil followed by the sliced beef. Sauté for 3-5 minutes until no longer pink. 
  • Cook the onions: In another pan, put the butter, the sugar, the vinegar.
  • As soon as the butter and sugar melts, add the onions. Stir to combine and sauté for 5 minutes. Then lower the heat. Wait until the onions turn golden brown.
  • Cook the mushrooms: 
  • In a large pan, heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
  • Cook for 4 minutes on medium-high heat.
  • Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes.
  • Add the caramelized onions and the mushrooms back to the pan with the beef. Mix until everything is combined.
  • Season with the spices and stir. 
  • Divide the mixture into 4 portions in the pan.
  • Add cheese: Reduce heat to medium-low and add the cheese on top of each portion.
  • Assemble the sandwich: When the cheese is half melted, place the meat/ cheese mixture on top of each slice of bread.
  • Serve immediately with vegetables and fries. 

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