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Mushroom Steak Sandwiches

 Mushroom Steak Sandwiches
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.
4 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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.
  • 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.

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Mushroom Steak Sandwiches (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.