Mushroom Swiss Steak Sandwich
 Putting steak on a sandwich is my favorite way to elevate any handheld meal! Today I’m breaking in the new Oklahoma Joe’s Firecraft Series Barrel Grill with a Mushroom Swiss Steak Sandwich. This delicious meal is easy to make over the flames, and it has out-of-this-world flavor. Sponsored by Oklahoma Joes Why You’ll Love This Recipe This is a pretty easy recipe to make, and is furthermore a great way to help picky steak lovers branch out! With only 15 minutes of prep and 25 minutes of cook time, you’ll be ready to serve 4. The steak can be of your choice between ribeyes, filets or sirloins, but I chose ribeye steak. The key is keeping a medium heat fire to the skillet while making the mushrooms. Cook the fresh mushrooms first to let them “sweat” out the water. Also make sure to add the cream at the end of the sauce making process so it doesn’t separate. Steak and cheese sandwiches are best served with a side dish like mashed potatoes or grilled asparagus! The delicious sauce can also act as a wonderful mushroom gravy to bring your mashed potatoes to the next level. Who knows– this steak sandwich might become one of your favorite recipes to bring out when company comes over. Fire up your grill and let’s go! For more easy meals with cream based sauces, check out my Bacon Wrapped Filets with Mushroom Cream Sauce, Steaks with Gorgonzola Mushroom Cream Sauce, Bison Tenderloin with Cognac Cream Sauce and Creamy Honey Cajun Salmon. Ingredients To make these hearty sandwiches, you’ll start out by coating 2-3 ribeyes in kosher salt, black pepper, garlic powder, and canola oil as needed. For the bone marrow, you’ll need bone marrow canoes, a little bit of kosher salt, and a gallon of water. Then, you’ll create the mushroom cream sauce out of the cooked bone marrow, sliced mushrooms, beef broth, heavy cream, minced garlic, black pepper, and kosher salt. Finish off the sandwich with a brioche bun and Swiss cheese. How to Make Mushroom Swiss Steak Sandwiches I Got a Bone to Pick with You At least 24-48 hours before cooking, add 1 gallon of water and ¼ cup of salt to a bowl. Mix that together until the salt dissolves. Add your bone marrow to the mixture, cover and place in the fridge. Let sit in the fridge for at least 12 hours, but ideally 24-48 hours. Make sure to change out the water and remix the salt every 12 hours. Once done, pull out your bones and lay out on a tray. Season with salt and place in the fridge until ready to use. I know this is some extra work, but I highly recommend going through the process! This bone marrow is the secret ingredient that really takes the mushroom cream sauce to the next level! For more with bone marrow, check out my Grilled Bone Marrow with Garlic Parmesan Crust, Shotgun Prime Rib and Skewered Picanha with Bone Marrow Chimichurri. Start Your Fires for Mushroom Swiss Steak Sandwiches Preheat your Oklahoma Joe’s Firecraft Series Barrel Grill to medium high heat (about 400F) for direct grilling. Lather your steaks with oil and season generously with salt, pepper and garlic powder. Add the to the grill to cook over the flames for 3-4 minutes per side or until 120F internal. Once done, pull them off, cover and let rest for 15 minutes. Next, add your bone marrow to the grill to cook with the marrow face down for 2 minutes until caramelized. Flip them over and cook for another 1-2 minutes before pulling off and letting cool. Then, add a cast iron skillet to the grill along with 1 tbsp of canola oil. Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown. Then add your minced garlic and your bone marrow from the bones. Simmer for another 2-3 minutes, then add your beef broth and black pepper. Let simmer until reduced by half (about 10 minutes) making sure to stir frequently. Finally, add your heavy cream. Let simmer until the sauce has thickened more (about 2-3 minutes). Once done, pull off the heat and keep warm. Mushroom Swiss Steak Sandwich Assembly Toast up some bread, slice up your tender steak and begin building the sandwich. Start with your bottom bun, mushroom cream sauce, sliced steak, melted swiss cheese and more mushroom cream sauce with the top bun. Serve and enjoy! Store any leftovers in an airtight container in the fridge. Steak: ▢ 2-3 Ribeyes▢ Kosher Salt to taste▢ Black Pepper to taste▢ Garlic Powder to taste▢ Canola Oil as needed ▢ 2-3 Ribeyes ▢ Kosher Salt to taste ▢ Black Pepper to taste ▢ Garlic Powder to taste ▢ Canola Oil as needed Bone Marrow: ▢ Bone Marrow Canoes▢ Kosher Salt▢ 1 Gallon Water ▢ Bone Marrow Canoes ▢ Kosher Salt ▢ 1 Gallon Water Mushroom Cream Sauce: ▢ Cooked Bone Marrow▢ 2 cup Sliced Mushrooms▢ ¼ cup Beef Broth▢ ¼ cup Heavy Cream▢ 1.5 tbsp Minced Garlic▢ 2 tsp Black Pepper▢ Kosher Salt to taste ▢ Cooked Bone Marrow ▢ 2 cup Sliced Mushrooms ▢ ¼ cup Beef Broth ▢ ¼ cup Heavy Cream ▢ 1.5 tbsp Minced Garlic ▢ 2 tsp Black Pepper ▢ Kosher Salt to taste Sandwich: ▢ Sandwich Bun▢ Swiss Cheese ▢ Sandwich Bun ▢ Swiss Cheese At least 24-48 hours before cooking, add 1 gallon of water and ¼ cup of salt to a bowl. Mix that together until the salt dissolves. Add your bone marrow to the mixture, cover and place in the fridge. Let sit in the fridge for at least 12 hours, but ideally 24-48 hours. Make sure to change out the water and remix the salt every 12 hours. Once done, pull out your bones and lay out on a tray. Season with salt and place in the fridge until ready to use.Preheat your Oklahoma Joe’s Firecraft Series Barrel Grill to high heat (about 400F) for direct grilling.Lather your steaks with oil and season generously with salt, pepper and garlic powder. Add the to the grill to cook over the flames for 3-4 minutes per side or until 120F internal. Once done, pull them off, cover and let rest for 15 minutes.Next, add your bone marrow to the grill to cook with the marrow face down for 2 minutes until caramelized. Flip them over and cook for another 1-2 minutes before pulling off and letting cool.Finally, add a cast iron skillet and add 1 tbsp of canola oil. Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown. Then add your minced garlic and your bone marrow from the bones. Simmer for another 2-3 minutes, then add your beef broth and black pepper. Let simmer until reduced by half (about 10 minutes) making sure to stir frequently. Finally, add your heavy cream. Let simmer until the sauce has thickened more (about 2-3 minutes) over a low simmer. Once done, pull off the heat and keep warm.Toast up some bread, slice up your steaks and begin building the sandwich. Start with your bottom bun, mushroom cream sauce, sliced steak, melted swiss cheese and more mushroom cream sauce with the top bun. Serve and enjoy! At least 24-48 hours before cooking, add 1 gallon of water and ¼ cup of salt to a bowl. Mix that together until the salt dissolves. Add your bone marrow to the mixture, cover and place in the fridge. Let sit in the fridge for at least 12 hours, but ideally 24-48 hours. Make sure to change out the water and remix the salt every 12 hours. Once done, pull out your bones and lay out on a tray. Season with salt and place in the fridge until ready to use. At least 24-48 hours before cooking, add 1 gallon of water and ¼ cup of salt to a bowl. Mix that together until the salt dissolves. Add your bone marrow to the mixture, cover and place in the fridge. Let sit in the fridge for at least 12 hours, but ideally 24-48 hours. Make sure to change out the water and remix the salt every 12 hours. Once done, pull out your bones and lay out on a tray. Season with salt and place in the fridge until ready to use. Preheat your Oklahoma Joe’s Firecraft Series Barrel Grill to high heat (about 400F) for direct grilling. Preheat your Oklahoma Joe’s Firecraft Series Barrel Grill to high heat (about 400F) for direct grilling. Lather your steaks with oil and season generously with salt, pepper and garlic powder. Add the to the grill to cook over the flames for 3-4 minutes per side or until 120F internal. Once done, pull them off, cover and let rest for 15 minutes. Lather your steaks with oil and season generously with salt, pepper and garlic powder. Add the to the grill to cook over the flames for 3-4 minutes per side or until 120F internal. Once done, pull them off, cover and let rest for 15 minutes. Next, add your bone marrow to the grill to cook with the marrow face down for 2 minutes until caramelized. Flip them over and cook for another 1-2 minutes before pulling off and letting cool. Next, add your bone marrow to the grill to cook with the marrow face down for 2 minutes until caramelized. Flip them over and cook for another 1-2 minutes before pulling off and letting cool. Finally, add a cast iron skillet and add 1 tbsp of canola oil. Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown. Then add your minced garlic and your bone marrow from the bones. Simmer for another 2-3 minutes, then add your beef broth and black pepper. Let simmer until reduced by half (about 10 minutes) making sure to stir frequently. Finally, add your heavy cream. Let simmer until the sauce has thickened more (about 2-3 minutes) over a low simmer. Once done, pull off the heat and keep warm. Finally, add a cast iron skillet and add 1 tbsp of canola oil. Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown. Then add your minced garlic and your bone marrow from the bones. Simmer for another 2-3 minutes, then add your beef broth and black pepper. Let simmer until reduced by half (about 10 minutes) making sure to stir frequently. Finally, add your heavy cream. Let simmer until the sauce has thickened more (about 2-3 minutes) over a low simmer. Once done, pull off the heat and keep warm. Toast up some bread, slice up your steaks and begin building the sandwich. Start with your bottom bun, mushroom cream sauce, sliced steak, melted swiss cheese and more mushroom cream sauce with the top bun. Serve and enjoy! Toast up some bread, slice up your steaks and begin building the sandwich. Start with your bottom bun, mushroom cream sauce, sliced steak, melted swiss cheese and more mushroom cream sauce with the top bun. Serve and enjoy! Calories: 304kcal | Carbohydrates: 4g | Protein: 25g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 86mg | Sodium: 169mg | Potassium: 503mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg Categorized as:Beef Recipes, Campfire Cooking Recipes, Dinner Recipes, Dinner Recipes, app, Fire Pit Recipes, Grill Recipes, Homemade Sauce Recipes, Lunch Recipes, Recipes, Recipes By Course, Recipes By Ingredient, Recipes by Method Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!