Molasses Steak Sandwiches Recipe

Molasses Steak Sandwiches Recipe
Molasses Steak Sandwiches Recipe photo by Taste of Home
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Molasses Steak Sandwiches Recipe

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Molasses adds a sweetness to this sandwich which will make it special enough to serve at any get-together.—Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup molasses
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 4 beef tenderloin steaks (1 inch thick and 4 ounces each)
  • 2 large portobello mushrooms, stems removed
  • 4 kaiser rolls, split
  • 4 slices Swiss cheese

Directions

In a large resealable plastic bag, mix molasses, brown sugar, 1 tablespoon oil and mustard. Add steaks; seal bag and turn to coat. Refrigerate up to 2 hours.
Drain beef, discarding marinade. Brush mushrooms with remaining oil. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Grill mushrooms, covered, 8-10 minutes or until tender, turning occasionally. Remove steaks and mushrooms from grill; let stand 5 minutes.
Grill rolls, cut side down, for 2-3 minutes or until lightly toasted. Cut mushrooms and steaks into slices. Serve in rolls with cheese. Yield: 4 servings.
Originally published as Molasses Steak Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p203

  • 1/4 cup molasses
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 4 beef tenderloin steaks (1 inch thick and 4 ounces each)
  • 2 large portobello mushrooms, stems removed
  • 4 kaiser rolls, split
  • 4 slices Swiss cheese
  1. In a large resealable plastic bag, mix molasses, brown sugar, 1 tablespoon oil and mustard. Add steaks; seal bag and turn to coat. Refrigerate up to 2 hours.
  2. Drain beef, discarding marinade. Brush mushrooms with remaining oil. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Grill mushrooms, covered, 8-10 minutes or until tender, turning occasionally. Remove steaks and mushrooms from grill; let stand 5 minutes.
  3. Grill rolls, cut side down, for 2-3 minutes or until lightly toasted. Cut mushrooms and steaks into slices. Serve in rolls with cheese. Yield: 4 servings.
Originally published as Molasses Steak Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p203

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