Main ingredients 🥩
striploin beefonioncremini mushroommilkheavy creamegg yolkGruyère cheesebread
Park Joon-woo's Hanwoo Open Sandwich
A French-style open sandwich featuring a thick, juicy Hanwoo striploin steak, savory sautéed mushrooms and onions, and a rich, nutty Mornay sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy a restaurant-quality, luxurious open sandwich at home
- ⭐ Home cooks looking to elevate Hanwoo striploin steak with a unique and special recipe
- ⭐ Food lovers interested in mastering authentic French-style cheese sauce (Mornay sauce) for rich, complex flavors
Ingredients needed 🛒2 servings
- striploin beef 200g
- butter 3 tablespoons
- whole garlic 3~4 cloves
- thyme a pinch
- salt a pinch
- pepper a pinch
- onion 1 large
- olive oil as needed
- cremini mushroom 4~5 pieces
- all-purpose flour 1 tablespoon
- milk 200ml
- nutmeg a pinch
- heavy cream 2 tablespoons
- egg yolk 1
- Gruyère cheese 50g
- sandwich bread or baguette 2 slices
- Italian parsley a pinch
Recipe 🍳
- Season the thickly sliced striploin beef with salt and let it rest.
- Heat a pan with vegetable oil, then sear the beef on both sides until golden brown.
- Lower the heat, add sliced garlic, thyme, and butter, then baste the meat with the melted butter mixture until fully cooked. Remove and let rest.
- After resting, lightly sprinkle the beef with additional salt and pepper to adjust seasoning.
- Slice the onion thinly and sauté in olive oil with a pinch of salt until soft. Add butter and continue cooking until deeply browned.
- Add the sliced cremini mushrooms and cook until all moisture has evaporated.
- In another pot or pan, combine equal parts butter and flour to make a roux. Gradually add milk and nutmeg, stirring until thickened to form a béchamel sauce.
- Off the heat, stir in heavy cream, egg yolk, and grated Gruyère cheese into the béchamel using residual heat to melt and blend smoothly—this completes the Mornay sauce.
- Spread butter on both sides of the bread and toast until crisp and golden on both sides. Chop Italian parsley finely and set aside.
- Spread generous amounts of Mornay sauce onto the toasted bread, layer with sautéed onions and mushrooms, followed by the sliced striploin steak. Finish by sprinkling chopped parsley on top.
- Sear the striploin steak with garlic, thyme, and butter to create an aromatic finish, then rest before seasoning.
- Sauté sliced onions and cremini mushrooms until deeply browned and all moisture has evaporated.
- Create a rich Mornay sauce by combining béchamel with cheese, heavy cream, and egg yolk using residual heat.
- Assemble the sandwich by layering the sauce, sautéed vegetables, and steak on toasted bread, then garnish with chopped parsley.
Cooking tips 💡
- Do not add butter at the beginning when grilling the steak—it burns easily. Add it only at the end to infuse aroma without burning.
- When sautéing onions and mushrooms, cook until all moisture is gone and deep browning occurs to develop their natural sweetness and umami flavor.
- When adding egg yolk to the Mornay sauce, ensure the sauce is off the heat to prevent scrambling; stir quickly and gently to achieve a smooth texture.
- You may substitute Gruyère cheese with other hard cheeses like Emmental or Parmesan for a similarly bold flavor.
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