I piled grilled steak and Balsamic mushrooms on crusty bread with a scandalously silky Whipped Goat Cheese and now every other sandwich feels boring.
I’m obsessed with this Steak Sandwich because it’s rude in the best way: rich grilled steak piled into crusty bread, messy and worth every napkin. I love the way the Whipped Goat Cheese melts into warm meat, tangy and almost electric against the char.
But it’s not precious. It’s loud, simple, and makes weekday dinner feel like something I’d brag about to friends.
Real flavor, real texture. I’ll take a sandwich that fights back over anything delicate.
Give me arugula for bite and a slice of flank steak and I’m completely satisfied. And I want another right now already please.
Ingredients
- Flank or skirt steak: Big meaty bite, juicy protein that makes it feel like a real meal.
- Kosher salt and pepper: Just the basics to make everything actually taste like something.
- Olive oil for grilling: Keeps steak from sticking and adds a little fruity toastiness.
- Crusty baguette or ciabatta: Crunchy shell and chewy inside, perfect for holding all the toppings.
- Fresh goat cheese: Tangy, creamy spread that softens the whole sandwich vibe.
- Unsalted butter: Richness that makes the goat cheese silkier and more spreadable.
- Lemon juice: Bright little pop that cuts through the richness.
- Fresh chives: Mild oniony lift, tiny green flecks that look homey.
- Mushrooms: Earthy, meaty texture that pairs so well with steak.
- Butter for mushrooms: Adds lusciousness and helps mushrooms brown nicely.
- Balsamic vinegar: Sweet-tart glaze, kind of sticky and deeply flavored.
- Shallot or red onion: Sharp, crisp bites that wake up each mouthful.
- Fresh thyme: Herby peppery notes, subtle but definitely noticed.
- Baby arugula or spinach: Peppery or mild greens for freshness and a little crunch.
- Dijon mustard or mayo: Basically the choice that decides if it’s tangy or creamy.
- Honey or maple syrup: Sweet kiss for the balsamic, if you want that contrast.
Ingredient Quantities
- 1 pound flank or skirt steak, trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil for grilling
- 1 crusty baguette or ciabatta loaf, about 10 to 12 ounces
- 4 ounces fresh goat cheese
- 2 tablespoons unsalted butter, softened
- 1 teaspoon lemon juice
- 1 tablespoon fresh chives, finely chopped
- 8 ounces cremini or baby bella mushrooms, sliced
- 1 tablespoon unsalted butter for mushrooms
- 1 to 2 tablespoons balsamic vinegar
- 1 small shallot or 1/4 small red onion, finely sliced
- 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
- 2 cups baby arugula or baby spinach
- 1 tablespoon Dijon mustard or mayonnaise, optional
- 1 teaspoon honey or maple syrup, optional for balsamic glaze
How to Make this
1. Pat the steak dry, season both sides generously with kosher salt and black pepper, rub with 1 tablespoon olive oil, then let sit at room temp for 15 minutes while you prep other things.
2. Make the whipped goat cheese butter: in a small bowl combine 4 ounces goat cheese, 2 tablespoons softened unsalted butter, 1 teaspoon lemon juice, and 1 tablespoon chopped chives. Whip with a fork or small whisk until fluffy and spreadable, adjust salt and pepper.
3. Cook the mushrooms: heat 1 tablespoon unsalted butter in a skillet over medium high heat. Add 8 ounces sliced cremini, the thinly sliced shallot or red onion, 1 teaspoon thyme leaves, and a pinch of salt. Let them brown, stirring occasionally, about 6 to 8 minutes.
4. Add balsamic glaze: lower heat, stir in 1 to 2 tablespoons balsamic vinegar and 1 teaspoon honey or maple syrup if using, cook until the vinegar reduces slightly and coats the mushrooms, about 1 to 2 minutes. Taste and adjust for sweetness or acidity, then remove from heat.
5. Grill or pan sear the steak: heat a grill or heavy skillet until very hot. Cook the steak 3 to 5 minutes per side for medium rare depending on thickness, or until it reaches desired doneness. Use tongs, don’t poke with a fork.
6. Rest and slice the steak: transfer steak to a cutting board and tent loosely with foil for 5 to 10 minutes. Slice thinly against the grain for tender bites.
7. Prepare the bread: slice the baguette or ciabatta in half lengthwise and toast cut sides on the grill or in a pan until golden and slightly crisp. Optional: spread 1 tablespoon Dijon mustard or mayonnaise on one cut side for extra flavor.
8. Assemble the sandwich: spread a generous layer of the whipped goat cheese butter on both toasted cut sides, pile on sliced steak, then spoon over the balsamic mushrooms.
9. Add greens and finish: top with 2 cups baby arugula or baby spinach, scatter any remaining chives, press sandwich together and slice into portions.
10. Serve right away while steak is warm and bread is crisp, with extra whipped goat cheese butter and balsamic mushrooms on the side if you want seconds.
Equipment Needed
1. Cutting board (for steak resting and slicing)
2. Chef’s knife (sharp, for trimming and slicing against the grain)
3. Cast iron skillet or heavy grill pan (for searing steak and toasting bread)
4. Small nonstick or stainless skillet (for cooking mushrooms)
5. Mixing bowl and fork or small whisk (to whip the goat cheese butter)
6. Tongs (to flip steak and handle bread without poking)
7. Measuring spoons (for olive oil, butter, lemon juice, thyme, etc.)
8. Aluminum foil (to tent the steak while it rests)
9. Spoon or small spatula (to spread the whipped goat cheese butter and scoop mushrooms)
FAQ
Steak Sandwich With Whipped Goat’s Cheese Butter Recipe Substitutions and Variations
- Steak: if you can’t find flank or skirt, use hanger, flat iron, or a thin top sirloin steak. They’ll slice nice and stay flavorful, just watch cooking time.
- Goat cheese: swap with crumbled feta, full fat cream cheese, or ricotta for a milder, creamier whipped butter.
- Bread: instead of a baguette or ciabatta try sourdough, a crusty kaiser roll, or even a baguette sliced from a French roll bag.
- Mushrooms: use portobello caps, shiitake, or good quality canned mushrooms in a pinch; if they’re big just slice them thinner so they cook evenly.
Pro Tips
1) Let the steak come fully to room temp, like 20 minutes if you can. It cooks way more evenly and you avoid an overdone outside with a cold center. Pat it extra dry before seasoning so you get a better sear.
2) Toast the bread longer than you think, until it’s really crisp. That keeps it from getting soggy from the goat cheese or mushrooms. If the crust is too hard, rub a cut clove of garlic on it lightly after toasting for flavor without sogginess.
3) Salt the mushrooms early while they cook so they release liquid, then turn up the heat to brown them. If they steam, they wont caramelize. Add the balsamic near the end and let it reduce quickly so it glazes the mushrooms instead of making them wet.
4) Slice the steak very thinly against the grain and pile it on hot. If you slice too thick, the sandwich feels chewy; too thin and it falls apart. Save a little of the whipped goat cheese to dollop on top after assembling so each bite stays bright and creamy.
Steak Sandwich With Whipped Goat's Cheese Butter Recipe
I piled grilled steak and Balsamic mushrooms on crusty bread with a scandalously silky Whipped Goat Cheese and now every other sandwich feels boring.
4
servings
645
kcal
Equipment: 1. Cutting board (for steak resting and slicing)
2. Chef’s knife (sharp, for trimming and slicing against the grain)
3. Cast iron skillet or heavy grill pan (for searing steak and toasting bread)
4. Small nonstick or stainless skillet (for cooking mushrooms)
5. Mixing bowl and fork or small whisk (to whip the goat cheese butter)
6. Tongs (to flip steak and handle bread without poking)
7. Measuring spoons (for olive oil, butter, lemon juice, thyme, etc.)
8. Aluminum foil (to tent the steak while it rests)
9. Spoon or small spatula (to spread the whipped goat cheese butter and scoop mushrooms)
Ingredients
-
1 pound flank or skirt steak, trimmed
-
Kosher salt and freshly ground black pepper, to taste
-
1 tablespoon olive oil for grilling
-
1 crusty baguette or ciabatta loaf, about 10 to 12 ounces
-
4 ounces fresh goat cheese
-
2 tablespoons unsalted butter, softened
-
1 teaspoon lemon juice
-
1 tablespoon fresh chives, finely chopped
-
8 ounces cremini or baby bella mushrooms, sliced
-
1 tablespoon unsalted butter for mushrooms
-
1 to 2 tablespoons balsamic vinegar
-
1 small shallot or 1/4 small red onion, finely sliced
-
1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
-
2 cups baby arugula or baby spinach
-
1 tablespoon Dijon mustard or mayonnaise, optional
-
1 teaspoon honey or maple syrup, optional for balsamic glaze
Directions
- Pat the steak dry, season both sides generously with kosher salt and black pepper, rub with 1 tablespoon olive oil, then let sit at room temp for 15 minutes while you prep other things.
- Make the whipped goat cheese butter: in a small bowl combine 4 ounces goat cheese, 2 tablespoons softened unsalted butter, 1 teaspoon lemon juice, and 1 tablespoon chopped chives. Whip with a fork or small whisk until fluffy and spreadable, adjust salt and pepper.
- Cook the mushrooms: heat 1 tablespoon unsalted butter in a skillet over medium high heat. Add 8 ounces sliced cremini, the thinly sliced shallot or red onion, 1 teaspoon thyme leaves, and a pinch of salt. Let them brown, stirring occasionally, about 6 to 8 minutes.
- Add balsamic glaze: lower heat, stir in 1 to 2 tablespoons balsamic vinegar and 1 teaspoon honey or maple syrup if using, cook until the vinegar reduces slightly and coats the mushrooms, about 1 to 2 minutes. Taste and adjust for sweetness or acidity, then remove from heat.
- Grill or pan sear the steak: heat a grill or heavy skillet until very hot. Cook the steak 3 to 5 minutes per side for medium rare depending on thickness, or until it reaches desired doneness. Use tongs, don’t poke with a fork.
- Rest and slice the steak: transfer steak to a cutting board and tent loosely with foil for 5 to 10 minutes. Slice thinly against the grain for tender bites.
- Prepare the bread: slice the baguette or ciabatta in half lengthwise and toast cut sides on the grill or in a pan until golden and slightly crisp. Optional: spread 1 tablespoon Dijon mustard or mayonnaise on one cut side for extra flavor.
- Assemble the sandwich: spread a generous layer of the whipped goat cheese butter on both toasted cut sides, pile on sliced steak, then spoon over the balsamic mushrooms.
- Add greens and finish: top with 2 cups baby arugula or baby spinach, scatter any remaining chives, press sandwich together and slice into portions.
- Serve right away while steak is warm and bread is crisp, with extra whipped goat cheese butter and balsamic mushrooms on the side if you want seconds.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 310g
- Total number of serves: 4
- Calories: 645kcal
- Fat: 39.5g
- Saturated Fat: 17.5g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 12.5g
- Cholesterol: 182mg
- Sodium: 564mg
- Potassium: 797mg
- Carbohydrates: 62g
- Fiber: 3.5g
- Sugar: 2.5g
- Protein: 43g
- Vitamin A: 1250IU
- Vitamin C: 3.5mg
- Calcium: 103mg
- Iron: 4.1mg