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

Grilled Steak and Portobello Stacks Recipe

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

Ingredients

  • 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
  • BALSAMIC ONION:
  • 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
  • HORSERADISH SAUCE:
  • 1/2 cup sour cream
  • 1-1/2 teaspoons prepared horseradish
  • 1/4 teaspoon Worcestershire sauce
  • SANDWICHES:
  • 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

Directions

  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

Light-Bodied Red Wine

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

Reviews for Grilled Steak and Portobello Stacks

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   (4)
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MY REVIEW
Reviewed Jul. 2, 2014

Fantastic! Made as-is. A bit time consuming from start to finish but steps were easy and some downtime in between. I agree any tender cut of steak would work. I may try flat iron next time.

MY REVIEW
Reviewed May. 30, 2014

These are SO worth the effort! Made dinner and had some leftover and it was just as good! Couldn't find herbes de provence at my store - looked up what was in HDP and just added what I did have and it came out delicious. Portobello's weren't essential either - I used sliced mushrooms - a little messier to eat but tasted the same. Spring for some good sourdough or artisan bread that is light and toasts well. A slice of Provolone on the leftovers heated up on panini maker was tasty too! I appreciate knowing the porterhouse can be used....store didn't have tenderloin so butcher suggested sirloin roast - was a little harder to chew and took a little longer to cook. The dressed Greens and peppers made this sandwich - don't leave anything off! I'll definitely be making this this summer many more times! Thanks for sharing! :)

MY REVIEW
Reviewed May. 27, 2014

I made this for 2 and eliminated the greens and red pepper toppings. Got a real deal on porterhouse steaks and cut the tenderloin out of them. Way cheaper than buying beef tenderloin and you don't have to sacrifice taste in doing so. This was a great sandwich using all the other ingredients topped each sandwich with a slice of provolone cheese.

MY REVIEW
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.

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