Grilling steak is a pretty easy task for most of us, but if you are looking for something just as quick, but with a tad more pizzazz, try this recipe for Grilled Steak, Shitake & Brie Sandwiches. Everything is prepared right on top of the grill, including the mushrooms. I used Shitake mushrooms because they are my favorite and add a richness to every bite.
The Brie is added to the mushrooms at the end of grilling time, to ooze all over the sauteed mushrooms. These sandwiches make great finger foods for parties or for a quick and delicious weeknight meal.
8 ounce fillet
1 1/2 cup Shitake mushrooms, sliced
3 ounces Brie cheese, sliced into pieces
2 tablespoons butter
2 Ciabatta rolls, or any other type of roll
(Makes 2 Large Sandwiches)
1. Heat grill to 400 degrees. Pat the steak dry and sprinkle with salt and pepper. Slice the mushrooms thinly and add them to an iron skillet, along with 2 tablespoons of butter. Place the steak and the skillet of mushrooms on top of the grill.
2. Stir the mushrooms occasionally and cook the steak about 6 minutes per side, depending upon the thickness. Then, 2 minutes prior to removing the steak, add the Brie cheese to the mushrooms. Let the cheese melt for 2 minutes. Slice the buns and place them on the grill to toast for 2 minutes.
3. Remove the steak and let it rest for 5 minutes before slicing, along with the buns and mushrooms.
4. Layer the steak on top of 1/2 bun with a spoonful of cheesy mushrooms, top with bun lid. Enjoy!