Show Subscription Form

Grilled Steak and Portobello Stacks Recipe
Grilled Steak and Portobello Stacks Recipe photo by Taste of Home

Grilled Steak and Portobello Stacks Recipe

Read Reviews (1)
5 1
Publisher Photo
You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! —Judy Murphy, Coeur d' Alene, Idaho
TOTAL TIME: Prep: 45 min. + marinating Grill: 20 min. + standing
MAKES:4-8 servings
TOTAL TIME: Prep: 45 min. + marinating Grill: 20 min. + standing
MAKES: 4-8 servings


  • 2 tablespoons plus 1/4 cup olive oil, divided
  • 1 tablespoon herbes de Provence
  • 1 beef tenderloin roast (1-1/4 pounds)
  • 4 large portobello mushrooms
  • 2 tablespoons balsamic vinegar
  • 1 large onion, halved and thinly sliced
  • 4-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 cup sour cream
  • 1-1/2 teaspoons prepared horseradish
  • 1/4 teaspoon Worcestershire sauce
  • 12 slices white bread
  • 1/4 cup butter, melted
  • 4 cups spring mix salad greens
  • 2 tablespoons red wine vinaigrette
  • 3/4 cup julienned roasted sweet red peppers


  1. In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling.
  2. In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside.
  3. In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving.
  4. Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) and mushrooms are tender. Let tenderloin stand for 10 minutes.
  5. Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices.
  6. Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half. Yield: 4-8 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Grilled Steak and Portobello Stacks in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p209

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Grilled Steak and Portobello Stacks(1)

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 4, 2012

This is the BEST sandwich recipe yet! It was not cheap to make (I bought the best beef) but is worth the time and expense.

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT