Rib Eye Sandwich with Mushrooms & Garlic Mustard Mayo

We recently ordered our first non-point-and-shoot camera. It’s not quite a DSLR, but it can produce DSLR quality photos. We ordered the camera on Saturday, and it arrived on Tuesday. Since Saturday, we’ve been thinking about what we should have for dinner on Tuesday. The first dinner we will be taking pictures of with our new camera. Steven wanted steak, so we made rib eye that night.

But we bought a pack of three steaks and we used the last steak to make steak sandwiches on Wednesday. Oh my, were these the bomb!! The rib eye itself was delicious, but the Mayo?…mmmMMMMMMMMMM We even had leftovers for lunch the next day.

Bloody Steak Sandwich

Rib Eye Sandwich with Mushrooms & Garlic Mustard Mayo


1 (roughly) 1-lb 1-inch thick Steak (I used Rib Eye)
1 lb Mushrooms, washed & sliced (I used Brown/Cremini/Portobellini Mushrooms)
4-8 leaves Lettuce (I used Romaine Hearts — that’s what we usually have at home)
1 bulb garlic, chopped (yep…a whole bulb…that’s how we roll)
1/4 cup Mayo
1-2 Tbsp Deli Mustard (mine had horseradish in it)
Canola Oil
Salt (I used Coarse Sea Salt)
Pepper (I used Fresh Ground Pepper)
4 Deli Rolls


1. Coat all sides of steak evenly with Canola oil, then salt, then pepper.
2. Place a cast iron pan in the oven and preheat oven to 500F. Once the oven is preheated, take pan out of the oven and put on stovetop.
3. Heat 1 Tbsp oil in pan over High Heat. Place steak in pan and sear each side for 30 seconds.
4. Once second side has been seared, place back in the oven and cook for 2 1/2-3 minutes. Take pan out and flip steak over. Place back in the oven and cook for an additional 2 1/2-3 minutes.
5. While steak is cooking, prepare other ingredients. Mix together mustard and mayo, set aside. If you like toasted bread, lightly toast rolls in toaster oven or on a heated dry pan.
6. Once steak is done, remove pan from oven and place on stovetop. Remove steak from pan and cover loosely with foil.
7. Turn on stovetop heat and saute garlic until fragrant (scrape up the yummy steak bits as you saute the garlic). Remove half of the 1/3-1/2 of the garlic from pan, draining oil and place in mayo mixture.
8. Saute the mushrooms with the remaining garlic, adding salt & pepper to taste. Once mushrooms are cooked, place in a strainer to remove the extra liquid. This step is very important (to me) because the mushroom juice will make your sandwich very soggy.
9. Slice the steak into strips.
10. Assemble the sandwich: spread mayo on the bread, place steak, top with mushrooms, top with lettuce.
11. EAT UP!!


2 thoughts on “Rib Eye Sandwich with Mushrooms & Garlic Mustard Mayo

  1. Pingback: Teriyaki Steak over Rice « Cafe Chibita

  2. Pingback: Steak Omelet with Mushrooms & Peppers « Cafe Chibita

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