Print

Garlic Butter Steakhouse Mushroom Melt Sandwich

garlic butter steakhouse mushroom melt sandwich - featured image
Print Recipe

This hearty sandwich combines juicy steak, caramelized onions, earthy mushrooms, and gooey provolone cheese, all soaked in garlicky butter and stuffed into toasted sub rolls. It’s a quick, comforting, steakhouse-inspired meal perfect for weeknights or game day gatherings.

Ingredients

Scale
  • 12 oz ribeye or sirloin steak, thinly sliced (about 1/4-inch thick)
  • 8 oz cremini or white button mushrooms, sliced
  • 1 large yellow onion, thinly sliced
  • 4 large garlic cloves, minced (divided)
  • 4 tbsp unsalted butter, divided
  • 2 tbsp olive oil, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves (optional)
  • 4 sub rolls or hoagie buns (about 6-inch each)
  • 8 slices provolone cheese (about 160g)
  • 2 tbsp melted butter (for garlic butter)
  • 1 garlic clove, minced (for garlic butter)
  • Pinch of chopped fresh parsley (for garlic butter and garnish)
  • 2 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

  1. Prep all ingredients: Thinly slice steak against the grain, mushrooms, and onion. Mince garlic cloves. Set aside.
  2. Make garlic butter: In a small bowl, combine 2 tbsp melted butter with 1 minced garlic clove and a pinch of chopped parsley. Set aside.
  3. Sauté onions and mushrooms: Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add onions with a pinch of salt and cook 3-4 minutes until softened. Add mushrooms and cook, stirring, until golden and liquid evaporates (5-6 minutes). Add half the minced garlic and thyme, stir for 30 seconds, then transfer mixture to a plate.
  4. Cook steak: Wipe out skillet. Add remaining 1 tbsp butter and 1 tbsp olive oil over high heat. Add steak strips in a single layer, season with salt and pepper, and sear 1-2 minutes per side until browned but still pink inside. Add remaining minced garlic and Worcestershire sauce, toss to coat, and cook 30 seconds more.
  5. Combine steak, mushrooms, and onions: Return onion-mushroom mixture to pan with steak. Stir to combine and warm through (about 1 minute). Adjust seasoning if needed.
  6. Prep rolls: Preheat oven to 400°F (200°C). Split sub rolls, leaving a hinge. Place open-faced on a parchment-lined baking sheet. Brush insides generously with garlic butter.
  7. Build sandwiches: Place one slice of provolone cheese on the bottom of each roll. Divide steak-mushroom-onion filling evenly among rolls. Top each with another slice of provolone.
  8. Melt and toast: Bake sandwiches for 5-7 minutes, or until cheese is melted and bubbly and rolls are slightly toasted. For extra gooey cheese, broil for 1 minute, watching closely.
  9. Finish and serve: Remove from oven, sprinkle with chopped parsley if desired, and serve hot.

Notes

For best results, slice steak and vegetables thinly and evenly. Don’t overcrowd the pan when searing steak—work in batches if needed. Cheese both under and over the filling helps hold the sandwich together. Let sandwiches rest for a minute before serving to keep the filling from sliding out. For gluten-free or dairy-free adaptations, use appropriate bread and cheese substitutes.

Nutrition

Keywords: steak sandwich, mushroom melt, garlic butter, cheesy sub, steakhouse sandwich, provolone, easy dinner, comfort food, weeknight meal, hearty sandwich

Find it online: https://hungermind.com/garlic-butter-steakhouse-mushroom-melt-sandwich-easy-recipe-for-homemade-cheesy-subs/