Creamy Mushroom Steak Sandwich by Megan Day Burnt Finger BBQ
2 cups sliced mushrooms
2 can beef consomme
8 oz cream cheese
2 tablespoon Burnt Finger BBQ’s Steakhouse Grill Seasoning
2 ribeyes room temp
4 hoagie buns or 2 baguette loaves
Butter
Arugula
Trim excess fat and coat with Steakhouse Grill seasoning. Lightly pound steak to an even thickness and let them rest for 20 minutes.
Place mushrooms and beef consomme in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Drain mushrooms, reserving a 1/2 cup beef consomme. Add consomme back to the saucepan with cream cheese. Over low heat, constantly stir to combine then stir mushrooms back in. Keep warm over low heat.
Grill ribeye steak over medium-high heat to get a medium-rare internal temperature. Rest under a loose foil tent.
Butter your bread and grill for a toasted bun.
Garish bun with more butter, a layer of arugula, and a dash of Steakhouse seasoning.
Add thinly sliced steak, top with a scoop of the creamy mushroom sauce, and add the top bun.
Divide remaining sauce into ramekins for additional dipping.