Steak Sandwich with Wilted Greens and Sautéed Mushrooms. Talk about a sandwich packed with flavor and most of all, the most tender, juicy steak you can imagine, furthermore, think all that encompassed by a light crusty top bun. Absolutely mouthwatering!
Song of the day: “Constant Craving” by K.D. Lang.
Steak Sandwich with Wilted Greens and Sautéed Mushrooms. There are times when I am just craving a delicious steak, one that is all seared on the surface and medium on the inside. Well, this is a recipe for a steak sandwich that eats like a meal. More so, there is nothing like a cast-iron skillet cooked ribeye steak!
Come with me and I’ll show you how to put this bad boy together!
There are many cuts of beef steak that I like, strip loin, T-bone, tomahawk. However, one steak always has my heart, and that is a ribeye. Why do you ask? Well, it has nice marbling of fat to flesh. Similarly, the meat is usually almost falling apart raw.
The end result of cooking this cut gives you ultra-tender, melt in your mouth, juicy deliciousness. Exactly what you would want in a steak sandwich such as the one I am making for you today: Steak Sandwich with Wilted Greens and Sautéed Mushrooms.
Let’s talk ingredients
For us finding great quality ingredients is important. Knowing where your food comes from and who is producing is similarly, also equally important. We love our local farmers’ market, as they have vendors that are very passionate about what they grow or produce. It is all truly organic and most of all local.
Today this recipe has all ingredients from our farmers market, ribeye from Sunworks farms, mushrooms from Mona foods, spinach from Blush lane, and arugula from W4 herbs.
Season that steak!
I always like to season my steak prior to cooking it. A combination of fine sea salt, fresh cracked pepper, onion powder, garlic powder, paprika. Likewise, I also use some dried oregano and rosemary.
Wilting the spinach!
I love wilted spinach and it is so easy. Just splash some evo oil in a cast-iron skillet, add in a clove of garlic whole, and for extra flavor a pinch of dried red chili flakes. Heat until garlic starts to sizzle a bit then add in the spinach. Cover, but also turn frequently and cook until soft and juicy. This is where it gets elevated. I added some cream and seasoned with salt and black pepper.
What about the mushrooms?
After washing and drying the mushrooms, I sliced them up. To cook them, a bit of evo oil in a cast pan, garlic, chili flakes, and some heat to get that oil all flavored up. In goes the mushrooms along with some rosemary and dried oregano. A splash of white wine and at the end a pat of butter, just because!
Time to cook the steak!
You could just grill up the ribeye on the BBQ, however, today we are going to sear it all up nice and juicy in the same skillet where I cooked the mushrooms. No need to clean that pan after the mushrooms. We want that added earthiness to infuse with the natural sugars of the steak. So this is how we do it! Get that skillet nice and hot with some evo oil in it. Place the steak in and sear one side for about 3 minutes. Similarly, turn it over and do the same!
Basting is the bomb!
This is the trick to a delicious steak, add a dollop of butter to the bottom of the pan and baste the steak with the melted butter. You do this by tipping the pan slightly and spooning up the melted butter, more so bathing the top of the steak with that golden liquid. Watch it as it drips over the sides. So so beautiful sizzling like that!
How do I know when my steak is cooked to medium?
Get a meat thermometer and insert it in the middle about halfway through. You should have a reading of 145 degrees Fahrenheit. Once you have that temp, take the steak out of the pan and let it rest for about 5 minutes. This is going to bring all those natural juices back into the fibers of the meat. Translated really means super uber juicy!
Steak cooking temperatures:
If you like your steak more cooked or less cooked then cook it a little longer or a little less. It goes something like this:
- Well done -155 degrees Fahrenheit
- Medium -145 degrees Fahrenheit
- Medium-rare -135 degrees Fahrenheit
- Rare – about 125 degrees Fahrenheit
Toast those buns!
I don’t know about you, but when I have a steak sandwich I want that bun nice and toasted. Always a great idea to toast it in the pan the steak was cooked in, but make sure to take out any excess liquid. Then cut the bun in half and slather some herbed butter. More so, I made the butter which has garlic powder, and some freshly chopped parsley mixed in. Into the hot pan, it goes, until a lovely golden brown color form.
I do this while the steak is resting. This is going to add so much flavor and texture to this already wonderful Steak Sandwich with Wilted Greens and Sautéed Mushrooms.
Time to assemble!
- So, firstly, we want to get that wilted spinach onto the bottom of the bun.
- Secondly, on goes the steak which I have sliced.
- Thirdly some of those mushrooms, followed by the arugula which is simple dressed in olive oil, salt, pepper, and a squeeze of lemon juice.
- Finally, the top of the bun goes on. Furthermore, a little press to ensure a good form!
Guess what? Come and get it!
Flavor upon texture upon flavor!
The first thing is this bun. There is a crunch as it is nice and toasted. Then in comes this velvety of so moist luxuriously creamy spinach which just floats on the tongue. That ribeye is perfect it just pulls apart and it’s so moist and tender.
Likewise the mushrooms equally plump and flavorful, its earthiness is a wonderful partner to the ribeye and spinach. Furthermore, the arugula adds that acidity and freshness, along with its peppery notes. Talk about a balanced sandwich that eats like a meal!
A constant craving!
Are you craving some steak now? I hope so. Give this steak sandwich a try, fire up that cast skillet and get braising! You will love the end result of this Steak Sandwich with Wilted Greens and Sautéed Mushrooms!
Steak Sandwich with Wilted Greens and Sautéed Mushrooms, talk about a sandwich packed with flavor and the most tender, juicy steak you can imagine. Furthermore, think all that encompassed by a light crusty top bun. Absolutely mouthwatering!
- 14 oz (400 g ) ribeye steak
- 1 Tbsp e.v.o. oil
- Fine sea salt
- Fresh cracked pepper
- 1/2 tsp each onion, garlic, and paprika powder
- 1 bunch washed spinach
- 1 bundle of fresh spinach (3 cups washed and trimmed)
- A clove garlic whole and pressed
- 2 Tbsp e.v.o. oil
- Pinch of dried red chili flakes
- salt and pepper to taste
- 2 Tbsp of whipping cream
- 4–6 chopped Crimini mushrooms
- 1 Tbsp e.v.o. oil
- A clove of garlic minced
- Pinch dried red chili flakes
- Splash of white wine
- Pinch of dried oregano and rosemary
- 1 tsp butter
- A sprinkling of freshly chopped parsley (1 tsp)
- Salt and pepper to taste
- 3 Tbsp salted butter
- 1/2 tsp garlic powder
- 1 Tbsp freshly chopped parsley
- 1 cup of fresh arugula
- pinch of salt and pepper
- 1 Tbsp e.v.o. oil
- a squeeze of fresh lemon juice
- In a cast iron skillet drizzle in olive oil, toss in garlic and chili flakes, bring to medium heat then slowly start adding spinach, cover, but more so, stir frequently making sure all the spinach wilts. About 10 minutes.
- Season with salt and pepper and pour in cream. Stir again so the cream is well incorporated with the spinach. Turn off heat, place creamed spinach onto a plate.
- Drizzle olive oil into a cast skillet. Add garlic, red chili flakes, bring the heat to medium on stovetop. Add in chopped mushrooms and stir. Sauté for 2-3 minutes.
- Pour in white wine, season with salt and pepper, oregano, and rosemary. Stir well and cook until mushrooms are soft and plump about 5 minutes.
- Furthermore, sprinkle with chopped parsley and take off heat. Place in a bowl.
- In a bowl toss in arugula. Drizzle in olive oil. Season with salt and pepper, and finish with a squeeze of lemon juice. Set aside.
- Season steak, rub with olive oil. Season with all the spices on both sides, and set aside.
- Take the pan you cooked mushrooms in. Wipe out any liquid out of the pan. Drizzle in olive oil and bring to high heat on stovetop.
- Place steak into pan and sear for about 2-3 minutes. Likewise, turn over steak and sear again for about 2 minutes then add butter to bottom of pan.
- Once melted, take a spoon and scoop the melted butter and pour over top of the steak.
- Keep doing this until when a meat thermometer is placed in the middle of the steak about mid-way reads 145° for medium, 155° for well, and vice versa 125° for rare and 135° for medium-rare. These temperatures are all in Fahrenheit.
- Take steak out of pan, drizzle juices overtop, and let rest for 5 minutes.
- Furthermore, do not wash the pan, we are going to use this pan for toasting the buns.
The buns and garlic butter:
- In a ramekin add butter, garlic powder, and chopped parsley. Stir until smooth and well incorporated.
- Cut buns in half and spread some herbed butter on both insides of halved buns.
- Place buns in the pan that you cooked the steak. Bring to med-high heat and toast until nice and golden brown. Take out of pan and set aside.
- Cut steak into thin strips.
- Take the toasted buns and on the bottom place the wilted green. Top that with some of the steak strips.
- Spoon on some of the sautéed mushrooms, and top with dressed arugula. Place top half on and pierce with a toothpick. It is ready to serve!
You can use whatever cut of steak you like: T-bone, strip loin etc.
You can also serve this open faced on a thickly toasted slice of garlic toast.