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Smoked Steak Sandwich with Mushrooms and Swiss Cheese? Yes, please!

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• Season the ribeye with salt, pepper, and garlic.
• Smoke the steak at 225°F (105°C) for 20 minutes.
• Grill the steak over direct heat on both sides until the internal temperature reaches 135°F (55°C), or your desired doneness. Remove from the grill and let rest for 10 minutes.
•Add 2 tablespoons butter, half of a sliced yellow onion, and 4 ounces sliced portobello mushrooms to a large skillet and cook over high heat for 5 minutes, until the vegetables begin to soften. Add 1 teaspoon fresh thyme leaves and ½ teaspoon each salt and pepper. Sprinkle with 1 tablespoon flour, stirring to coat, and cook for 2 minutes. Add 2 teaspoons Worcestershire sauce, ¼ cup red wine, and ½ cup heavy cream and cook until the sauce thickens.
• Slice the steak against the grain. Cut a ciabatta loaf in half and toast. Layer some of the cream sauce, steak, 2 slices of Swiss cheese, and more sauce on the bottom half of the ciabatta, then finish with the top half.
• Enjoy!
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