Truffle Mushroom Cheesesteak Sandwich
Ingredients
- 1 lb ribeye, very thinly sliced or shredded
- 1 cup cremini mushrooms, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 tbsp Parmesan cheese, grated
- 4 slices provolone cheese
- 2 bread rolls
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp Worcestershire sauce
- 1 tbsp truffle oil
- Salt and pepper, to taste
Optional
- Shaved truffles for garnish
Preparation
Heat oil and butter in a skillet over medium-high heat. Add onions and mushrooms, season with salt and pepper, and cook until golden brown and softened. Set aside.
In the same skillet, add sliced ribeye. Cook over high heat, stirring just until browned.
Return mushroom-onion mixture to the pan and stir in Worcestershire sauce and 1 tbsp truffle oil. Adjust seasoning if needed.
Top with Parmesan and provolone cheese. Cover the pan briefly until melted.
Break apart the meat and mix in all the cheese.
Toast bread rolls until golden. Add the cheesy steak-mushroom mixture to each roll.
Top with shaved truffle and/or truffle oil for an extra truffle kick. Serve and enjoy!
