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.
Serves:
Ingredients
For the Mushrooms:
- 1tbspolive oil
- 1tbspbutter,divided
- 1½lbsbutton 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:
- 1½lbsloaf 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
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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.
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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.
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Mix shallots into mushrooms and continue to cook, stirring constantly, until mushrooms are browned.
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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.
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Mix Dijon mustard, horseradish, and mayonnaise until smooth in a small bowl.
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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.
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Spread Dijon mustard sauce over the entire interior of the bread bowl and under the lid.
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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.
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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.
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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.
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Bring to a boil and cook until drippings are reduced to about 2 tablespoons for about 5 minutes. Pour pan drippings into mushrooms.
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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.
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Place the second steak into the bread bowl over the plate; place the prepared bread lid on the bowl.
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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.
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Place sandwich into refrigerator and press for at least 6 hours (preferably overnight).
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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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