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Three Butter Steak & Mushroom Sourdough Toasts on a white plate, garnished with thyme.

Butter Steak & Mushroom Sourdough Toasts

A simple recipe for steak and mushroom toasts on sourdough bread.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Toasts
  • 2 slices Sourdough bread
  • 1 tbsp Butter softened
For the Topping
  • 150 g Steak thinly sliced
  • 100 g Mushrooms sliced
  • 1 clove Garlic minced
  • 1 tbsp Butter
  • 1 tbsp Olive oil
  • 1 sprig Fresh thyme optional
  • Salt Salt to taste
  • Black pepper Black pepper to taste

Equipment

  • Skillet
  • Knife
  • Cutting board

Method
 

  1. Butter one side of each sourdough slice.
  2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
  3. Add steak and cook for 1-2 minutes per side, until browned. Remove from skillet and set aside.
  4. Add the sliced mushrooms and minced garlic to the same skillet. Cook until mushrooms are softened and browned, about 5-7 minutes. Add thyme if using.
  5. Return the steak to the skillet with the mushrooms. Season with salt and pepper. Cook for another minute to heat through.
  6. Toast the sourdough bread slices until golden brown.
  7. Top the toasted sourdough with the steak and mushroom mixture.

Notes

You can add a fried egg on top for extra richness.

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