How to Make Steak and Portobello Sandwich
Meaty portobello mushrooms and a warm balsamic vinegar dipping sauce make this steak sandwich a real treat. Buy whole portobello mushrooms and slice them after they’re cooked.
Double Up: Cook some extra steak while you are making this recipe, and save the leftovers for Mediterranean Steak with Minted Couscous later in the week.
5 min prep time
15 min cook time
4servings
1 sandwich
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Step-By-Step Instructions:
- Mix the garlic and balsamic vinegar in a small bowl. Set aside.
- Remove visible fat from the steak. Heat a skillet to medium-high heat. Place the steak in the skillet and sear for 2 minutes. Turn the steak over and cook for 2 more minutes, or until they reach desired doneness. Remove from the skillet and set aside.
- Coat the skillet with the olive oil spray. Add the mushrooms and cook for 5 minutes, turning over once. Remove the mushrooms to a cutting board.
- Add the garlic-vinegar mixture to the skillet and boil for 3 to 4 minutes, until reduced by half. Divide the sauce among 4 small bowls and set aside.
- Slice open the rolls, then mist each side with the olive oil spray. Toast the rolls in a toaster oven for 1 minute.
- Slice the steak and mushrooms into thin strips. Arrange about 5 oz of steak and 3/4 cup of mushrooms on the bottom half of each roll. Top with salt and pepper. Cover each sandwich with the top half of the roll, cut in half, and serve with the dipping sauce.
Nutrition facts
4 Servings
-
Serving Size
1 sandwich
-
Amount per serving
Calories
490
- % Daily value*
-
Total Fat
14g
18%-
Saturated Fat
4.9g
25%
-
Saturated Fat
-
Cholesterol
110mg
37% -
Sodium
690mg
30% -
Total Carbohydrate
43g
16%-
Dietary Fiber
5g
18% -
Total Sugars
15g
-
Dietary Fiber
-
Protein
46g
-
Potassium
980mg
21%
Ingredients
garlic (crushed)
6 clove
balsamic vinegar
1 cup
strip, flank, or skirt steak
1 1/2 lbs
olive oil spray
1
Portobello mushrooms
1/2 lbs
whole-wheat hoagie rolls
4
salt
1/2 tsp
freshly ground black pepper
1/4 tsp