Ingredients: (measurements are approximate, adjust to taste)
2 slices of bread (personally, I used generic wheat because that's what I had on hand)
2/3 cup diced steak bits (I happened to have leftover medium rare ribeye, but I suppose improvisation would do)
1/2 cup each sauteed onions and mushrooms, seasoned with salt and pepper
1/2 cup grated cheddar cheese
2 tbs. softened butter
2 tbs. sweet onion mustard (I used a version from up country Maui, but Vidalia would do nicely too)
Now the key ingredient here is really the cheese. I used an Irish sharp cheddar made with Porter that I found at Costco.
Funky looking, yes. But delicious and not in the least bit scary. If forced to choose a substitute I would go with a Tillamook sharp white cheddar.
So to start, slather one side each of both pieces of bread. Place the first slice, butter side down in a small frying pan. Arrange your beef on the bread, then arrange your sauteed onions and mushrooms on top of that. If either the beef or the vegetables aren't seasoned properly (salt, pepper, maybe a little garlic powder), now is the time to make up for it. Then arrange your cheese on top. If you prefer you can thinly slice the cheese instead of grating. Now place the remaining slice of bread on top with the butter facing up.
Cook on medium until the bottom slice is toasted and firm enough to get a generous sized spatula under. Flip the sandwich over.
Now, this is where it gets difficult. No matter what, you're going to have pieces of steak, onion, and mushroom escape. No worries, just try to keep it to a minimum. The larger the spatula, the more successful you'll be. The important part is to keep the sandwich's form. You can always stuff everything back in after cooking.
Once both sides are golden brown, peel away the top layer of bread and spread on the mustard. Replace the bread and dig in.
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