Bourban Molasses Steak Sandwiches

Served on a toasted sesame roll and topped with melted Muenster cheese, these tender sandwiches are filled with thin slices of seared New York strip steak, sautéed mushrooms, onions and a richly flavored bourbon-molasses sauce. The secret to their great taste is the brief cooking time for the sauce – just long enough to tame the alcohol while still retaining all that good bourbon flavor.

Bourbon-Molasses Steak Sandwiches

Bourbon-Molasses Steak Sandwiches

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

An upscale steak sandwich made with thinly sliced New York strip, sauteed onions and mushrooms, Muenster cheese and a flavorful bourbon-molasses sauce.

Ingredients

  • 1 to 1-1/2 lbs New York Strip steaks
  • Olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1/2 medium onion, thinly sliced
  • 2 cloves garlic
  • 8 ounces cremini mushrooms, sliced
  • 4 thick slices Muenster cheese
  • 4 seeded sandwich rolls

For the sauce:

  • 1/4 cup bourbon
  • 2 tablespoons molasses
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup ketchup

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with foil or parchment.
  2. Trim the excess fat from the steaks, slice them across the grain into thin strips and transfer to a small bowl. Drizzle with a bit of olive oil, season with salt and pepper and stir to coat.
  3. Prepare the sauce by combining the bourbon, molasses, soy sauce, apple cider vinegar and ketchup until smooth. Set aside.
  4. Heat the butter in a heavy frying pan over medium heat. Add the onion and sauté until softened, 2 minutes. Add the garlic and mushrooms and continue cooking, stirring often, until the mushrooms are lightly browned, 4 to 5 minutes longer.
  5. Stir in the bourbon-molasses sauce and cook, stirring often, for an additional 3 to 4 minutes. Transfer the mixture to a bowl and set aside.
  6. Wipe out the pan, add about a tablespoon of olive oil and raise the heat to medium-high. Add the steak and cook, stirring constantly, until lightly browned, 2 to 2-1/2 minutes.
  7. Return the sauce mixture to the pan and combine well. Cook for 1 minute to heat through.
  8. Divide the steak between the 4 rolls and top with a slice of Muenster cheese. Arrange on a baking sheet and bake until the cheese is melted, 2 to 3 minutes. Serve immediately.
© Lynne Webb
Cuisine: American