Tired of getting a tough, chewy, flavorless steak sandwich? Then just make these melt-in-your-mouth, grilled beef tenderloins! Topped steakhouse-style with buttery and garlicky mushrooms & shallots, piled with sharp, creamy, melty, rich gorgonzola cheese on cushy, pillowy, grilled brioche buns. Best steak sandwich. Ever. EVER ever.  

 

 

This was absolutely, by far, the best steak sandwich I’ve ever tasted. Almost butter-tender, but with enough substance that you know you’re enjoying a perfectly grilled steak! Just without the need of a fork and knife!

 

 

 

 

I had one. Last. Lonely. Two-inch thick slice of beef tenderloin in the freezer, and I had to think fast on how to turn that one piece into something substantial enough for two people. 

The weather as so incredibly GORGEOUS, so it started out, that grilling was the only way I wanted to cook this. But one grilled beef medallion, wasn’t going to go very far just eaten as a steak dinner when trying to get more than one serving. 

Sooo, I sliced it half crossways, then butterflied each of them and pounded them out to be just a 1/2-thick. Then for EXTRA tenderness, I used a fork to piece them all the way through over the whole tops. 

Since these are very thin now, for a steak, and the sun was really getting hot, I knew this would be perfect to toss onto a screaming hot grill and just basically sear them on both sides, and wah-lah. DONE. Quick and easy! 

So they first got marinated in a wonderful, simple beef marinade, and some mushrooms and shallots got slow-sauteed in a pan of rich and lightly herby garlic butter! My favorite of aaaaallll butters…Minerva Dairy Garlic Herb Butter! 

 

 

 

 

Once the steaks were prepped, and the mushrooms and shallots were sautéed, there wasn’t hardly anything left to do but grill the meat and buns!

So this sandwich is PERFECT for busy summer lifestyles! 

And always, as I’ve said over and over, add flavor where ever possible, including the buns! Toasting, especially with that little bit of char, is just so incredibly delicious, and just adds yet another layer of flavor!

 

 

Some say that a great steak needs almost nothing but a little salt and pepper, but I really wanted to add a little extra and totally bring out a stronger beef flavor from this extremely mild cut. 

And the marinade did just that. Not over the top. It doesn’t mask the flavor of the steak, it’s still all there…only just a little bit better! 

 

 

 

 

I got my grill to over 500º F, super hot, as I, and you, just really want to blast the outsides and leave the insides medium-rare, tender, and OH so juicy! 

This only took about 2 -3 minutes per side is all, (*with the lid open). But this all just depends on how hot you get your grill, and how done you like your steak. If your grill gets even hotter, it will take less time. Just do a minute or two. 

 

 

 

 

Then grill your buns after buttering them, leaving that grill on high! Place your steaks onto the buns, give your mushroom concoction a quick warm up if needed and pile them on top…

 

 

 

 

…then load on whatever cheese floats your boat. I wanted some of my gorgonzola that I was saving for something special, and my hubby wanted havarti!

 

 

 

 

I gave them a quick run under the broiler, just to melt the cheese a bit, then placed the grilled bun right on top. NO sauce was even needed!!

 

 

 

 

Since this was going to be fast and furious on the grill, I wanted to have a good side that I could make ahead and just keep warm until the sandwiches were done. 

 

 

And what goes perfectly with steak? Why, potatoes, of course! So I whipped up some garlicky and buttery potato wedges in the oven for a no-fuss side dish!

But you could also serve this with a side salad such as coleslaw, potato salad, pasta salad, or a garden salad with one of my homemade salad dressings! 

 

 

 

 

I battled and risked thunder, lightning and rain for these babies! And just look how incredibly fabulous they turned out!!! TOTALLY worth it!

 

 

 

My hubby ran off with his, but here’s a few quick shots of mine, as the skies were opening up, and the day was quickly turning to night in the middle of the afternoon!

Gotta love pop-up summer storms! 

 

 

 

 

And always remember, just follow my recipe as a guide. If you like yours well done, then by all means, cook it longer with the lid shut to hold in the heat and “bake” the inside.

Different cheeses can also be swapped for the gorgonzola if you’re on my hubby’s team and don’t care for gorgonzola or even blue cheese. Swiss, muenster, cheddar, brie, feta, or any other cheese that you’d like on this is up to you!  

 

 

 

 

I cannot be more excited for you to try these Tender Grilled Gorgonzola & Mushroom Steak Sandwiches! 

THE BEST, most TENDER and flavorful steak sandwich I’ve ever had! The sandwich of the summer, and PERFECT for the 4th of July! So easy, too!! What’s not to love about these?!! So, Get Grilling, and enjoy!! 

 

 

 

Tender Grilled Gorgonzola & Mushroom Steak Sandwich

For Steaks:
1 (2 inch thick) slice beef tenderloin, about a 14 ounce piece, trimmed of any fat and silver skin
1 (10 1/2 oz.) can beef consommé
1 tsp. garlic powder
1/2 tsp. brown sugar
1/4 tsp. onion powder
1/16 tsp. cayenne
3 Tbl. Minerva Dairy Garlic Herb Butter, melted
coarse ground black pepper, medium sprinkle
regular grind black pepper, sprinkle a lot
For Mushrooms:
1 (8 oz.) cont. fresh sliced mushrooms
1 large shallot, halved and sliced
3 Tbl. garlic herb butter, room temp.
coarse ground black pepper, to taste
salt to taste once done and browned
Rest of Ingredients:
1/2 cup sliced or crumbled gorgonzola* cheese, or as desired
2 brioche buns
2 Tbl. garlic herb butter, softened or melted

*If gorgonzola is not desired, you can sub other cheeses such as blue, havarti, white cheddar, swiss, muenster, brie, or any other cheese that’s your personal favorite. 

 

Directions:

Prep Steaks: Cut tenderloin in half crossways. Butterfly each piece, open and place flat, then pound evenly to a 1/2 inch thickness. While still laying flat, using a fork, pierce steaks all over on the top side going all the way down.

In a bowl or large measuring pitcher, add consommé, garlic powder, brown sugar, onion powder, and cayenne. Whisk to mix, and pour into a large ziplock baggie. Add steaks, seal closed removing air from bag, and turn several times to make sure marinade is coating all sides. Place into fridge and chill for at least 4 hours or overnight. 

For Mushrooms: In medium-sized frying pan over medium-low heat, melt 3 Tbl. garlic herb butter. Add mushrooms, shallots and pepper, and sauté until browned on both sides and shallots are very tender. Add salt to taste, set aside. (*You can do this on the stove or on the grill.) 

Heat grill to very hot, at least 500º F or more. 

While grill is heating up, remove steaks from baggie onto several layers of paper towels,  then pat top dry too, and place onto a tray or plate. Melt 3 more Tbl. garlic herb butter and baste tops well. Pepper tops well to taste.

When grill is scary got, place steaks onto oiled grates buttered side down. Baste and pepper tops. Grill steaks about 2 – 3 minutes per side (for medium-rare) basting after turning. When done, remove to a plate and baste tops with any butter left.

Leave grill on high, butter the insides of the brioche buns, place onto grill and toast.

Place buns onto lightly sprayed baking sheet. Top each with a steak, top with mushrooms, top with spoonfuls (or slices) of cheese. Run under broiler to melt. Place on top bun and enjoy!!