| Ingredient | ULF # | Portion |
|---|---|---|
| Ace Bakery Sesame Seed Bun | 730134 | 1 ea. |
| Two Rivers Sliced Ribeye | 554910 | 4 oz. |
| Major Demi Glace | 294358 | .5 oz. |
| Belgioioso Gorgonzola | 212595 | 2 oz. |
| PNW Sautéed Onions | 701390 | 2 oz. |
| Chestnut Mushrooms | 128996 | 2 oz. |
| Golden Oyster Mushrooms | 129200 | 2 oz. |
| Tulkoff Garlic | 430439 | .25 oz. |
Preheat the oven to 325°F (160°C). Toss sliced mushrooms with minced garlic and roast until browned.
Cook the ribeye on the flattop for 2-3 minutes, then coat it with demi-glace sauce.
Toast sesame seed buns on the flattop until golden brown.
Layer the bottom bun with warmed sautéed onions. Add the ribeye steak on top. Finish with roasted mushrooms and crumbled Gorgonzola cheese.
Place the top bun on and serve with your choice of side.
