If you’re searching for a sandwich that’s pure decadence and comfort in every bite, look no further than the French Onion Steak Sandwich with Grilled Mushrooms. This is not your ordinary steak sandwich—it’s a masterpiece loaded with deeply caramelized onions, tender slices of steak, buttery grilled mushrooms, and gooey cheese, all piled onto a toasty roll. Perfect for a cozy night in or impressing a table of friends, every element of this sandwich works together to create layers of savory, melty, dreamy flavor you’ll crave again and again.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients strike the ideal balance between easy-to-find and absolutely essential for getting that signature flavor. Each component brings its own special touch, from the juiciness of the steak to the sweetness of caramelized onions and the earthiness of mushrooms. With a few pantry staples and a handful of fresh produce, you’re on your way to creating the ultimate French Onion Steak Sandwich with Grilled Mushrooms.
- Flank steak or ribeye (1 pound, thinly sliced): Go for ribeye if you love rich, beefy flavor, or use flank steak for a leaner but still juicy result.
- Olive oil (1 tablespoon): Perfect for sautéing onions to golden sweetness, and helps everything cook evenly.
- Butter (2 tablespoons): Adds a layer of lusciousness to the caramelized onions and mushrooms—don’t skip it!
- Onions (2 large, thinly sliced): The real stars behind the “French onion” flair; patience pays off as they caramelize deeply.
- Cremini or button mushrooms (8 oz, sliced): Grilled until golden, these soak up flavors and give a hearty, savory finish.
- Beef broth (1/4 cup): Helps deglaze the pan and infuse the onions with a deep, savory backbone.
- Worcestershire sauce (1 tablespoon): Delivers punchy, umami-packed flavor that ties the steak and onions together.
- Fresh thyme (1 teaspoon, or 1/2 tsp dried): A hint of earthiness that brightens the overall taste.
- Salt and black pepper: Essential for seasoning each layer—season as you go for best results.
- Hoagie or French rolls (4, toasted): Sturdy enough to handle all those juicy fillings; a gentle toasting takes them over the top.
- Provolone or Swiss cheese (8 slices): Melts beautifully, creating that irresistible gooey topping every great sandwich needs.
- Optional: Garlic aioli or Dijon mustard: For an extra hit of flavor, spread a little on the rolls before assembly.
How to Make French Onion Steak Sandwich with Grilled Mushrooms
Step 1: Caramelize the Onions
Start by heating olive oil and 1 tablespoon of butter in a roomy skillet over medium heat. Add the thinly sliced onions and let them do their thing, stirring often. After about 20 to 25 minutes, they’ll be rich, brown, and completely irresistible. This is where you unlock the magic of the French Onion Steak Sandwich with Grilled Mushrooms—the deeper the color on your onions, the more intense the flavor!
Step 2: Flavor Up the Onions
Stir in the beef broth, Worcestershire sauce, thyme, and a sprinkle of salt and black pepper. Let everything bubble together for just a couple minutes; the liquid will reduce and coat the onions, infusing them with concentrated, savory goodness you’ll taste in every bite.
Step 3: Grill the Mushrooms
In a separate pan, melt the other tablespoon of butter over medium-high heat. Toss in the sliced mushrooms and cook for 5 to 7 minutes, until they’re beautifully golden and tender. A bit of salt and pepper makes their flavor pop. The mushrooms bring earthy depth and extra juiciness to your French Onion Steak Sandwich with Grilled Mushrooms.
Step 4: Sear the Steak
Using the same pan you cooked the onions in, add the thinly sliced steak over medium-high heat. Sear the slices quickly—just 2 to 3 minutes—so they’re browned and tender but still juicy. Overcooking will dry the steak, so keep a close eye; the goal is melt-in-your-mouth texture.
Step 5: Combine Steak and Onions
Add the caramelized onions back into the pan with the steak. Toss everything together so every piece of steak gets coated in those rich, sweet, and savory onion flavors. This savory medley forms the heart of your French Onion Steak Sandwich with Grilled Mushrooms.
Step 6: Assemble the Sandwiches
Spoon a generous pile of the steak and onion mixture onto each toasted hoagie or French roll. Top with a layer of those aromatic grilled mushrooms and finish with two slices of cheese. If you like, spread a little garlic aioli or Dijon mustard inside the rolls for an extra punch.
Step 7: Melt and Serve
For finishing flair, place the open sandwiches under a broiler for 1 to 2 minutes—just until the cheese melts into glorious ribbons. Serve these beauties warm and get ready for rave reviews!
How to Serve French Onion Steak Sandwich with Grilled Mushrooms
Garnishes
Top your sandwich with a sprinkle of fresh thyme for a lovely pop of color and flavor. Some folks like an extra grind of black pepper or a touch of flaky sea salt right before serving. For a bistro-inspired touch, tuck in a few leaves of fresh arugula or a handful of crispy fried onions.
Side Dishes
What’s the perfect partner for a French Onion Steak Sandwich with Grilled Mushrooms? Crisp, oven-roasted potato wedges or a pile of kettle chips are always a hit. For something on the lighter side, pair with a simple green salad tossed in a tart vinaigrette, or cool things down with classic coleslaw.
Creative Ways to Present
Get a little playful with your presentation! Slice each sandwich on the bias and secure each half with a toothpick for easy sharing at a party. For a heartier dinner, serve open-face on a platter with extra gravy or au jus on the side for dipping—think French dip meets French onion bliss. Or build a “sandwich board” with sliced pickles, pepperoncini, and a pile of sweet potato fries.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover French Onion Steak Sandwich with Grilled Mushrooms tightly in foil or an airtight container. If possible, store the fillings and bread separately to prevent sogginess. The steak, onions, and mushrooms keep well in the fridge for up to 3 days, saving you from dinner stress later in the week.
Freezing
While the mushrooms, onions, and steak freeze well for up to 2 months, it’s best to freeze them without bread and cheese. Simply portion the cooled filling into freezer-safe bags, then thaw overnight in the fridge when you’re ready to build your next sandwich.
Reheating
To recapture that just-cooked flavor, reheat the steak, onions, and mushrooms together in a covered skillet over medium-low heat, adding a splash of beef broth if needed. Assemble on fresh rolls, top with cheese, and warm under the broiler. Any leftovers taste just as good the next day!
FAQs
What’s the best cut of steak for the French Onion Steak Sandwich with Grilled Mushrooms?
Ribeye is the top choice for richness and tenderness, but flank steak is fantastic if you want something leaner or more budget-friendly. The key is to slice it thin—this makes every bite mouthwateringly tender and perfect for sandwiches.
Can I use a different type Main Course
Absolutely! Provolone and Swiss are classic because they melt so well and balance the flavors. But feel free to try mozzarella for extra stretchiness or a bit of sharp white cheddar for tang.
Can I caramelize the onions ahead of time?
Yes, you can! Caramelizing onions can be time-consuming, so making them in advance is a great way to save time. Store them in an airtight container in the fridge for up to 3 days and simply warm them up when you’re ready to assemble your French Onion Steak Sandwich with Grilled Mushrooms.
Is there a vegetarian version of this sandwich?
Swap out the steak for thick slices of portobello mushrooms or your favorite plant-based steak alternative. The rest of the ingredients work beautifully, and you’ll still get that irresistible French onion flavor and meaty texture.
How do I prevent the bread from getting soggy?
Always toast your rolls before loading them up, and if adding spreads like aioli or mustard, smear a thin layer to create a bit of a moisture barrier. Assembling just before serving keeps everything fresh and perfectly textured.
Final Thoughts
I can’t wait for you to try this French Onion Steak Sandwich with Grilled Mushrooms. It’s a recipe that never fails to impress, whether you’re treating yourself or feeding a crowd. The flavors, the textures, and the comfort factor—it all comes together for a sandwich worth savoring. Enjoy every bite!
Print
French Onion Steak Sandwich with Grilled Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the savory goodness of a French Onion Steak Sandwich with Grilled Mushrooms. This hearty sandwich features tender steak, caramelized onions, sautéed mushrooms, and gooey cheese on toasted rolls, creating a flavor-packed meal that’s perfect for lunch or dinner.
Ingredients
For the Caramelized Onions:
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- Salt and black pepper to taste
For the Grilled Mushrooms:
- 1 tablespoon olive oil
- 8 oz cremini or button mushrooms, sliced
- Salt and pepper to taste
For the Steak Sandwich:
- 1 pound flank steak or ribeye, thinly sliced
- 4 hoagie or French rolls, toasted
- 8 slices provolone or Swiss cheese
- Optional: garlic aioli or Dijon mustard for spreading
Instructions
- Caramelize Onions: Heat olive oil and 1 tablespoon of butter in a skillet. Cook onions until caramelized. Add beef broth, Worcestershire sauce, thyme, salt, and pepper.
- Grill Mushrooms: Sauté mushrooms in butter until golden and tender. Season with salt and pepper.
- Cook Steak: Brown steak in the same pan used for onions. Combine with onions.
- Assemble Sandwich: Layer steak and onions on toasted rolls, top with mushrooms and cheese. Broil if desired.
Notes
- You can prep the onions ahead to save time.
- Ribeye gives a richer flavor, but flank or skirt steak work well too.
- Add arugula or sautéed spinach for extra greens.
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 6g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg
