Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

  ,   , ,

mayo 12, 2015

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.
[timer length=15]15 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Productos: 4 Servings


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


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 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.

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

For more recipes featuring the great taste of Canadian mushrooms, visit:
Cook’s Notes: If using a Grilling steak, cook a 1-inch (2.5 cm) steak for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C).
Excellent source of iron (30% DV) and zinc (64% DV), 12% DV sodium.


Información nutricional

Proteínas33 g
Grasas Totales16 g
Total Carbohydrates26 g