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

Mushroom Steak Sandwiches Recipe

Publisher Photo
Quick to make, everyone loves it, stretches a 12 oz. steak to feed four. This is excellent for soup and sandwich night or with a tall ice cold drink while watching your favorite sport.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 1 beef top sirloin steak (12 ounces)
  • 2 teaspoons canola oil
  • 2 tablespoons soy sauce, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large portobello mushrooms, thinly sliced
  • 1 large onion, thinly sliced
  • 1 medium sweet yellow pepper, thinly sliced
  • 1 tablespoon olive oil
  • 1 large tomato, seeded and chopped
  • 1/4 cup Dijon mustard
  • 4 kaiser rolls, split

Nutritional Facts

1 sandwich equals 398 calories, 12 g fat (2 g saturated fat), 34 mg cholesterol, 1,324 mg sodium, 44 g carbohydrate, 4 g fiber, 27 g protein.

Directions

  1. In a large skillet, cook steak in canola oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Add 1 tablespoon soy sauce, salt and pepper; cook 1 minute longer. Remove from the pan and keep warm.
  2. In the same skillet, saute the mushrooms, onion and pepper in olive oil until tender. Stir in remaining soy sauce. Remove from the heat; add tomato. Spread mustard over rolls. Slice steak; place on rolls. Add mushroom mixture; replace tops. Yield: 4 servings.
Originally published as Mushroom Steak Sandwiches in Reminisce February/March 2011, p51

Nutritional Facts

1 sandwich equals 398 calories, 12 g fat (2 g saturated fat), 34 mg cholesterol, 1,324 mg sodium, 44 g carbohydrate, 4 g fiber, 27 g protein.

Light-Bodied Red Wine

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

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Reviewed Nov. 7, 2011

good supper with soup

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