Mushroom Provolone Recipe

Bring steaks to room temperature

Remove ribeyes from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season both sides of each steak generously with kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat a grill or heavy skillet (cast iron) over high heat until very hot (grill to about 500°F / pan until it starts to smoke lightly). Brush steaks lightly with canola oil on both sides.

Place steaks on the hot grill or skillet. For medium-rare (depend on thickness ~1–1¼ inch), cook about 4–5 minutes per side, flipping once. Adjust time for desired doneness: rare 3–4 min per side, medium 6–7 min per side. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium.

During the last 2 minutes of cooking, add 1 tablespoon butter and the crushed garlic to the pan (if using). Tilt the pan and spoon melted butter over the steaks (baste) to enhance flavor.

Remove steaks from heat and let rest on a cutting board for 5–10 minutes. Resting allows juices to redistribute.

While steaks come to room temperature or rest, prepare mushrooms and onions: wipe mushrooms with a damp cloth and slice thickly (about 1/4–1/2 inch). Peel and thinly slice the onion into half-moons.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter stops foaming, add the sliced onions. Cook 4–6 minutes, stirring occasionally, until they begin to soften and brown at the edges.

Add the sliced mushrooms to the pan with the onions. Spread them into an even layer and allow them to sear, undisturbed, for 2–3 minutes to develop color, then stir.

Add fresh thyme and 1 teaspoon soy sauce (or Worcestershire), then season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Continue cooking, stirring occasionally, another 4–6 minutes, until mushrooms are tender and onions are caramelized to your liking. If pan becomes too dry, add up to 1–2 tablespoons water to deglaze.

Taste and adjust seasoning. Keep warm while steaks rest or until ready to assemble.

If steaks have not been sliced, slice against the grain into desired thickness (or leave whole). Place the rested steak(s) back briefly on the hot grill or skillet for 30–45 seconds per side if you want a bit of renewed crust and extra heat before cheesing.

Top each steak with a generous portion of the warm mushroom-and-onion mixture, spreading evenly.

Place 1–2 slices of provolone over the mushrooms and steak. If you want the cheese melted, cover the steaks loosely with a lid or tent with foil for 1–2 minutes, or return to the grill with indirect heat for about 30–60 seconds until the provolone softens and melts.

Garnish with chopped fresh parsley if using. Serve immediately.