Butter Thyme Basted Steak Sandwich Recipe

This Butter Thyme Basted Steak Sandwich recipe combines thick-cut ribeye, crispy Lion’s Mane mushrooms, caramelized onions, pepper jack cheese, fresh arugula, and a creamy horseradish-Dijon sauce between golden slices of sourdough bread. Featured on Griddle Nation, Nate Lippy transforms a classic steak sandwich into an irresistible griddle meal packed with buttery richness, bold seasoning, fresh herbs, and satisfying textures.

The Inspiration

Steak sandwiches are built around a simple idea: take the satisfying richness of a steak dinner and turn it into something casual, handheld, and perfect for sharing. A great steak sandwich needs more than simply placing beef between two slices of bread, however. Every layer should provide something different, whether that means richness, acidity, crunch, freshness, heat, or texture.

On Griddle Nation, Nate Lippy takes inspiration from viral recipes and popular online cooking techniques, testing how those ideas translate to the flat-top griddle. This Butter Thyme Basted Steak Sandwich fits naturally into that approach because nearly every major component benefits from direct contact with a hot cooking surface.

Together, these components turn a straightforward steak sandwich into a layered griddle meal that showcases the bold, approachable style of Griddle Nation.

Ingredients

• 1 Ribeye Steak, Thick Cut
• Graza Frizzle High Heat Cooking Oil
• Blackstone Blackened Steak Seasoning
• 1 Lions Mane Mushroom Sliced
• 1 Yellow Onion, Julienned
• 1/3 C Mayonnaise
• 2 Tbsp Dijon Mustard
• 2 Tbsp Worcestershire
• 2 Tbsp Horseradish, Prepared
• 2 Tbsp Parsley, Chopped
• 4 Tbsp Butter
• 2 Sprigs Fresh Thyme
• 4 Slices Pepperjack Cheese
• 4 Sourdough Bread Slices
• 1C Arugula

Method

• Preheat griddle to high heat. Allow 10-15 minutes or until the surface darkens and light smoke appears.
• Add a thin layer of Frizzle oil to griddle and lay down the steak on griddle. Season with Blackened Steak Seasoning.
• Cook steak for 2-3 minutes on each side or until a nice crusty sear forms.
• Slice the lions mane mushroom and lay them down next to steak to crisp up in the beef fat. Supplement with butter as needed.
• In a small mixing bowl, add the mayo, Dijon mustard, Worcestershire sauce, horseradish, a bit of High Plains Steak Seasoning and parsley, stir to evenly combine.
• Remove the steak from the griddle and let rest.
• Toast the bread on one side, flip and slather the sauce on. Then, add 4 slices of cheese to one of the sides. Remove from the griddle when they are golden and toasty.
• Slice the steak into bite-sized pieces and toss in its own juices.
• Slide a spatula under the steak pile and transfer to the bread and top with mushrooms to the bread, then elevate on rack and dome over griddle to steam.
• Add butter and julienned yellow onion to the griddle to caramelize.
• Add a layer of caramelized onions to the sandwich and remove from the griddle.
• Top with the fresh arugula, the top piece of bread, slice, and serve hot.

Serving Suggestions

Serve this Butter Thyme Basted Steak Sandwich for a hearty lunch, casual dinner, game-day gathering, or backyard griddle cookout when you want something substantial and packed with flavor. For a classic steakhouse-inspired pairing, serve it alongside crispy French fries, seasoned potato wedges, or roasted potatoes. Potato chips are an easy option for a more casual lunch, while a crisp cabbage slaw or lightly dressed green salad can provide freshness alongside the rich sandwich.

Serve immediately after assembling so guests can enjoy the contrast between crisp toasted sourdough, warm steak and mushrooms, melted pepper jack cheese, soft caramelized onions, and fresh arugula.

Final Thoughts

This Butter Thyme Basted Steak Sandwich recipe takes the familiar satisfaction of steak and bread and transforms it into a layered griddle meal packed with bold flavors and contrasting textures.

Featured on Griddle Nation, Nate Lippy builds the sandwich around a thick-cut ribeye steak cooked directly on the hot flat top. The high heat creates a deeply seasoned exterior while keeping the steak substantial enough to remain the centerpiece once it is sliced.

For more information, check out the Griddle Nation website. Griddle Nation