Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

Steak and mushrooms are always in style. This bistro-style sandwich version of the classic combination goes beyond the basic “meat and potatoes” meal. You can substitute Strip Loin or any Grilling Steak for the Fast-fry Steak, but you’ll find the Fast-fry is quicker to cook and easier to eat in a sandwich recipe.

RatingDifficultyBeginner

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 2 tbsp (30 mL) olive or vegetable oil
 4 cup (1 L) sliced assorted mushrooms (i.e. button, shiitake, portobello, cremini), about 4 oz (125 g)
 2 cloves garlic, minced
 1 cup (250 mL) sliced onion
 ¼ cup (250 mL) balsamic vinegar
 1 lb (500 g) Beef Fast-fry or Strip Loin Grilling Steak
 Salt and pepper
 Grainy Dijon mustard
 2 large crusty rolls, split open
 ½ cup (125 mL) crumbled chèvre cheese
 Arugula or watercress leaves

1

Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, until onion softens and water from mushrooms cooks off. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Season with salt and pepper to taste; set aside.

2

Rub steak with salt and pepper to your liking. Grill or pan-fry over medium-high heat on lightly oiled grill or pan for 6 to 8 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Tuck inside rolls that have been brushed inside with mustard.

3

Toss mushroom mixture with chèvre cheese and top sandwiches. Garnish with arugula. Cut to make 4 sandwiches.

Ingredients

 2 tbsp (30 mL) olive or vegetable oil
 4 cup (1 L) sliced assorted mushrooms (i.e. button, shiitake, portobello, cremini), about 4 oz (125 g)
 2 cloves garlic, minced
 1 cup (250 mL) sliced onion
 ¼ cup (250 mL) balsamic vinegar
 1 lb (500 g) Beef Fast-fry or Strip Loin Grilling Steak
 Salt and pepper
 Grainy Dijon mustard
 2 large crusty rolls, split open
 ½ cup (125 mL) crumbled chèvre cheese
 Arugula or watercress leaves

Directions

1

Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, until onion softens and water from mushrooms cooks off. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Season with salt and pepper to taste; set aside.

2

Rub steak with salt and pepper to your liking. Grill or pan-fry over medium-high heat on lightly oiled grill or pan for 6 to 8 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Tuck inside rolls that have been brushed inside with mustard.

3

Toss mushroom mixture with chèvre cheese and top sandwiches. Garnish with arugula. Cut to make 4 sandwiches.

Beef Steak Sandwich with Balsamic Mushrooms and Chèvre
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