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.
Recipe courtesy of Beef Information Centre beefinfo.org.
Prep Time: 15 mins. | Cook Time: 15 mins. | Serves: 4
Tip: If using a Grilling steak, cook a 1-inch (2.5 cm) steak for 5 to 6 minutes per side for medium-rare.
2 tbsp olive or vegetable oil 30 mL
4 cups sliced assorted mushrooms, about 4 oz 1 L (i.e. button, shiitake, portabello, crimini)
2 cloves garlic, minced 2
1 cup sliced onion 250 mL
1/4 cup balsamic vinegar 50 mL
1 lb. Beef Fast-fry or Strip Loin Grilling Steak 500 g
Salt and pepper
Grainy Dijon mustard
2 large crusty rolls, split open 2
1/2 cup crumbled chèvre cheese 125 mL
Arugula or watercress leaves
- 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.
- Rub steak with salt and pepper to your liking. Grill or pan-fry over medium-high heat on lightly oiled grill or pan for 3 to 4 minutes per side.
- Tuck inside rolls that have been brushed inside with mustard.
Toss mushroom mixture with chèvre cheese and top sandwiches. Garnish with arugula. Cut to make 4 sandwiches.
Protein: 33 g
Fat: 16 g
Carbohydrates: 26 g