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Boursin & Mushroom Cheese Steak

Boursin & Mushroom Cheese Steak


  • 1 oz Butter, Salted
  • 2 oz Crimini Mushroom, washed and sliced
  • 1/8 oz Salt, Coarse
  • 1/8 oz Black Pepper
  • 1 ea Ribeye , 8 oz Steak Boneless Lip-Off Tail 3/4", trimmed & cut in 1/2
  • 1/8 oz Garlic & Herb Seasoning
  • 1/8 oz Pan Spray
  • 1/4 oz Green Scallion
  • 1½ oz Boursin Herb Garlic Cheese
  • 2 ea Brioche Bun Slider, 3"


  1. Heat the grill or flat top to medium high. Dust the steak with the garlic and herb seasoning and salt and pepper and grill to medium rare.
  2. For the toppers: While the steak cooks saute the mushrooms in the butter seasoning with salt and pepper.
  3. Spray the green onions with pan spray and grill until charred on all sides then rough chop.
  4. To assemble, place the steak on top of the bottom brioche bun, add on a dollop of the boursin cheese then add on the sauteed mushrooms and the charred green onion.

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