Steak and Portobello Sandwich
Meaty portobello mushrooms and a warm balsamic vinegar dipping sauce make this steak sandwich a real treat. Buy whole portobello mushrooms and slice them after they're cooked.
Double Up: Cook some extra steak while you are making this recipe, and save the leftovers for Mediterranean Steak with Minted Couscous later in the week.
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- Prep time
- 5 min
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- Cook time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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1 sandwich
Ingredients
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garlic (crushed)
- 6 clove
- 6 clove
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balsamic vinegar
- 1 cup
- 1 cup
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strip, flank, or skirt steak
- 1 1/2 lbs
- 680 g
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olive oil spray
- 1
- 1
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Portobello mushrooms
- 1/2 lbs
- 227 g
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whole-wheat hoagie rolls
- 4
- 4
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salt
- 1/2 tsp
- 1/2 tsp
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freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
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Directions
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Mix the garlic and balsamic vinegar in a small bowl. Set aside.
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Remove visible fat from the steak. Heat a skillet to medium-high heat. Place the steak in the skillet and sear for 2 minutes. Turn the steak over and cook for 2 more minutes, or until they reach desired doneness. Remove from the skillet and set aside.
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Coat the skillet with the olive oil spray. Add the mushrooms and cook for 5 minutes, turning over once. Remove the mushrooms to a cutting board.
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Add the garlic-vinegar mixture to the skillet and boil for 3 to 4 minutes, until reduced by half. Divide the sauce among 4 small bowls and set aside.
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Slice open the rolls, then mist each side with the olive oil spray. Toast the rolls in a toaster oven for 1 minute.
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Slice the steak and mushrooms into thin strips. Arrange about 5 oz of steak and 3/4 cup of mushrooms on the bottom half of each roll. Top with salt and pepper. Cover each sandwich with the top half of the roll, cut in half, and serve with the dipping sauce.