Sometimes you want something simple and elegant.

All those deep beefy flavors of a fine steakhouse without all the fuss.

This recipe is packed full of flavor thanks to the bold cheese and sauce.

And the veggies are sure to please mushroom lovers.

Don’t be afraid to spend a bit on the beef and get your deli to slice some nice thin roast beef.

You should delight in your mootiful sandwich.

The best thing is you can get almost a week’s worth of sandwiches off this.

I recommend a red blend for the wine in the sauce and to accompany your sandwich.

I particularly enjoy the Hey Mambo Sultry Red with this because it’s packed with depth for a cheap price.

Steakhouse R&R (Roast beef on Rye)

1 loaf hard crust bread, sliced and toasted

1 lb top round roast beef

2-4 oz goats cheese (Chevre)

steakhouse mustard

shiitake veggie mix

Assemble generously with 3-4 slices of roast beef per sandwich and a gentle spread of mustard on the toasted bread.

Steakhouse Mustard

 1 cup yellow mustard

¼ cup dry red wine

fresh cracked black pepper

Whisk together In a large Bowl

Shiitake Veggie Mix

2 cups sliced shiitake mushrooms

3 cloves  garlic, diced

½ red onion sliced

2 tbsp soy sauce

salt and pepper to taste

Combine in a sautee pan over medium heat until the veggies begin to lose color. Reserve for sandwich.

This is great with some fries or a simple salad.

For me, I just enjoyed the rich sandwich and a bold wine. I think you will too.

The sauce found its way into lots of things around our house during the week, and the goats cheese never lasts around hungry tasters.

So if your palate’s bored take that sandwich from simple to super, steakhouse style.