Steak Bourbon Bomb Sandwich


  • 1 large peeled onion, sliced into five thick slices
  • 1 8-oz package button mushroo
  • 3 tablespoons butter separated
  • 3 tablespoons extra virgin olive oil separated
  • pinch of sugar
  • 1/8 cup bourbon
  • pinch of salt
  • few grinds of pepper
  • 1 tablespoon extra virgin olive oil
  • 1 pound shaved steak
  • ¼ pound sliced provolone cheese
  • bulkie or sub rolls


In a medium skillet over medium heat, melt 1 t of butter, 1 t of extra virgin olive oil. Add onion slices and sauté for 15-20 minutes until browned and caramelized. Add salt, pepper and sugar; combine. Cook on low for another 5 minutes. Remove from heat. Meanwhile, heat a large skillet over high heat with 1 T butter and 1 T oil. When butter mixture is hot, place half the mushrooms in and stir. Cook for 2-3 minutes and flip each slice and cook for another 2 minutes. Repeat with the last of the oil and butter and second half of mushrooms. When the mushrooms are cooked, combine both batches and pull pan from burner. The mixture should flame up and then burn off the alcohol. Add mushrooms to onion mixture and reuse the large skillet to cook the steak. Add onions and mushrooms to the steak, stir to combine. Place provolone slices over the steak mixture and cover pan to melt the cheese, about one minute.

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