Shooter’s Steak Sandwich Recipe

Shooter’s Steak Sandwich Recipe

How To Make Shooter’s Steak Sandwich

A sensational steak sandwich recipe incorporated with seared beef rib-eye steak and sautéed mushrooms then dressed with Dijon mustard sauce.

Preparation: 30 minutes
Cooking: 25 minutes
Chill Time: 6 hours
Total: 6 hours 55 minutes

Serves:

Ingredients

For the Mushrooms:

  • 1tbspolive oil
  • 1tbspbutter,divided
  • lbsbutton mushrooms,finely chopped
  • salt
  • ½cupshallots,minced
  • 2tbspbrandy
  • pinchcayenne pepper,or to taste
  • salt and freshly ground black pepper,to taste

For the Mustard sauce:

  • 3tbspdijon mustard
  • 1tbspextra-hot prepared horseradish,or to taste
  • 1tbspmayonnaise

For the bread and fillings:

  • lbsloaf of crusty bread,(1 round)
  • 2lbsbeef rib-eye steaks,well trimmed
  • salt and freshly ground black pepper,to taste
  • 1tbspvegetable oil
  • ¼cupwater
  • 3ozfinely textured pate,such as foie gras, sliced, optional

Instructions

  1. Heat olive oil and ½ tablespoon of butter in a large skillet over high heat; saute mushrooms with a pinch of salt in the oil and butter until mushrooms release their liquid and the liquid evaporates for 8 to 10 minutes.

  2. Make a well in the center of the mushrooms and melt the remaining ½ tablespoon butter. Saute shallots in hot butter until translucent for 2 to 3 minutes.

  3. Mix shallots into mushrooms and continue to cook, stirring constantly, until mushrooms are browned.

  4. Pour brandy into mushrooms; saute until the alcohol cooks off for 1 to 2 more minutes. Turn off heat and season with cayenne pepper, salt, and black pepper. Set mushroom mixture aside to cool to room temperature.

  5. Mix Dijon mustard, horseradish, and mayonnaise until smooth in a small bowl.

  6. Slice the top 25% of the bread loaf off to make a lid and set the lid aside. Remove the interior bread from the loaf to create a large bread bowl with ½-inch thick sides.

  7. Spread Dijon mustard sauce over the entire interior of the bread bowl and under the lid.

  8. Pound each steak out on a work surface to about the same diameter as the inside of the bread bowl using a meat mallet. Season steaks generously on both sides with salt and black pepper.

  9. Heat vegetable oil in a large skillet over high heat until oil is nearly smoking. Sear steaks in the hot skillet just until browned and the interior is your desired degree of doneness for about 2 minutes per side for medium.

  10. Remove steaks to a plate leaving pan drippings in skillet. Pour water into the skillet and dissolve the browned bits of food and steak juices into water.

  11. Bring to a boil and cook until drippings are reduced to about 2 tablespoons for about 5 minutes. Pour pan drippings into mushrooms.

  12. Place a browned steak into the bottom of the bread bowl. Spread mushroom filling over the steak, packing it in well. Place slices of pate over mushroom filling if desired.

  13. Place the second steak into the bread bowl over the plate; place the prepared bread lid on the bowl.

  14. Wrap the loaf loosely in plastic wrap and then aluminum foil. Place onto a sheet pan, put another sheet pan on top, and weigh the top sheet pan down with heavy pots, cans of food, or any heavy, stable object.

  15. Place sandwich into refrigerator and press for at least 6 hours (preferably overnight).

  16. Unwrap the bread loaf and slice the sandwich into wedges for serving.

Nutrition

  • Calories: 646.86kcal
  • Fat: 35.19g
  • Saturated Fat: 13.14g
  • Trans Fat: 1.50g
  • Monounsaturated Fat: 15.76g
  • Polyunsaturated Fat: 4.24g
  • Carbohydrates: 47.83g
  • Fiber: 5.37g
  • Sugar: 7.71g
  • Protein: 34.82g
  • Cholesterol: 108.74mg
  • Sodium: 771.45mg
  • Calcium: 150.11mg
  • Potassium: 763.39mg
  • Iron: 6.46mg
  • Vitamin A: 123.99µg
  • Vitamin C: 3.45mg
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