Description
A copycat recipe for the iconic Mule El Cortez Sandwich, featuring savory beef, melted cheese, and tangy sauce on toasted bread.
Ingredients
Scale
- 1 Crusty French roll or ciabatta
- 1 pound Ribeye, flank steak, or brisket
- 4 slices Provolone or Swiss cheese
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 clove Garlic, minced
- Crisp lettuce leaves
- 2 Ripe tomatoes, sliced
- 1 Onion, caramelized
- Salt and pepper, to taste
- Garlic powder, to taste
Instructions
- Prepare the meat by seasoning with salt, pepper, and garlic powder. Allow to sit for 30 minutes. Cook in a hot skillet until medium-rare, then rest and slice thinly.
- Combine mayonnaise, Dijon mustard, Worcestershire sauce, and minced garlic in a bowl. Mix until smooth and refrigerate for at least 15 minutes.
- Toast the bread until golden brown.
- Spread the sauce on both sides of the bread. Layer with lettuce, tomatoes, and caramelized onions. Add thinly sliced beef and top with cheese.
- Melt the cheese under a broiler until bubbly.
- Serve cut in half and enjoy immediately.
Notes
For a vegetarian version, substitute beef with grilled portobello mushrooms. Use gluten-free bread for gluten sensitivities.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
Keywords: sandwich, copycat recipe, El Cortez, beef sandwich, comfort food