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Steak and Portobello Sandwich
5 min prep time
15 min cook time
4servings
Recipe by
Linda Gassenheimer
Source
The 12-Week Diabetes Cookbook
Photo by
Eric Hinders/Mittera
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
-
Total Fat
14g
- Saturated Fat 4.9g
- Trans Fats 0g
- Cholesterol 110mg
- Sodium 690mg
-
Total Carbohydrate
43g
- Dietary Fiber 5g
- Total Sugars 15g
- Added Sugars 0g
- Protein 46g
- Potassium 980mg
- Phosphorous 520mg
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
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