Mushrooms and steak sandwich

20 mins
1500°C
15 mins

Serves 4
  • 1.3 lb boneless chuck flap (cut into 4 steaks)
  • 1 lb white and brown mushrooms
  • 3 cloves garlic
  • 2 big shallots
  • olive oil
  • salt
  • pepper
  • 4 tbsp bbq sauce
  • 3.5 oz pickled jalapenos
  • 8 slices cheddar cheese
  • 8 slices white toast
  • 4 tbsp soft butter
  • 4 leaves iceberg lettuce

Roasted mushrooms, garlic, cheddar cheese, bbq sauce and a perfectly cooked chuck flap steak. That is a tasty sandwich!!!

PREPARATION

1

For the mushrooms

Cut the mushrooms in quarters. Peel and chop the garlic and shallots in thin slices. Season everything with olive oil, salt and pepper.

Mushrooms on Drip Tray
Mushrooms

Place them in the Otto Drip Tray and then place the tray at low heat on the bottom of your Otto Grill. Roast for about 10 minutes while giving it a stir regulary to brown evenly.

2

For the bread

Butter the toast slices on one side and roast them on the Otto Grill for just a few seconds on each side to the desired color.

3

For the Steak

Salt the steak and heat the Otto Grill to full power. Leave the mushroom tray on the bottom of the Otto Grill to absorb all the steak juices into the mushrooms. Grill the steaks to a nice sear and take them off immediately. Let rest for 3 minutes.

Chuck flap on Otto Grill
Chuck Flap

 

4

Finishing

Take a slice of toasted bread, butter side up, and top it with the roasted musrooms, bbq sauce, pickled jalapenos and two slices of cheddar. Toast this for a few seconds under the Otto Grill just to melt the cheese.

Mushrooms, cheddar and BBQ sauce
Mushrooms and Cheddar

Thinly slice the steak and line one even layer on the cheese. Top with chopped salad and another slice toasted bread, butterside down.

 

Enjoy!

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