Mushrooms and steak sandwich

Roasted mushrooms, garlic, cheddar cheese, bbq sauce and a perfectly cooked chuck flap steak. That is a tasty sandwich!
20 min
15 Min
Serves 4
  • 590g boneless chuck flap (cut into 4 steaks)
  • 450g mushrooms
  • 3 cloves garlic
  • 2 large shallots
  • olive oil
  • salt
  • pepper
  • 4 tbsp bbq sauce
  • 100g pickled jalapenos
  • 8 slices cheddar cheese
  • 8 slices white toast
  • 4 tbsp soft butter
  • 4 leaves iceberg lettuce
    Step 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. Please 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 regularly to brown evenly.

    Step 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 colour. 
    Step 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.

    Step 4


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

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


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