The Uptowner Recipe
Sliced USDA Choice filet and ribeye, topped with sautéed mushrooms, onions, and melted Provolone cheese, on fresh baked in house French bread dressed with lettuce and tomato. Served with Dijon horseradish.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Steak
Season the USDA Choice filet and ribeye with salt and black pepper. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.
- 2
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add sliced mushrooms and onion, sautéing until they are softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper.
- 3
Assemble the Sandwich
Slice the cooked filet and ribeye. On a fresh piece of French bread, layer the sliced steak, sautéed mushrooms, and onions. Top with slices of Provolone cheese.
- 4
Melt the Cheese
Place the assembled sandwiches under a broiler for 1-2 minutes, or until the cheese is melted and bubbly.
- 5
Serve
Dress the sandwiches with shredded lettuce and sliced tomato. Mix Dijon mustard and prepared horseradish to create a sauce. Serve the sandwiches with the sauce on the side.
