Best Mushroom Steak Sandwiches Recipes

VEGETARIAN MUSHROOM PHILLY CHEESE STEAK SANDWICHES

Steps:

• Preheat toaster oven to 300 degrees F (150 degrees C).
• Heat 1 1/2 teaspoon butter and 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat until hot but not smoking, about 2 minutes. Toss in mushroom slices; season with thyme leaves, salt, and pepper. Cook and stir until mushrooms start to brown and are tender, about 5 minutes. Drizzle soy sauce over mushrooms, toss briefly and transfer to a bowl.
• Wipe out skillet. Heat remaining butter and oil over medium-high heat until hot but not smoking, about 2 minutes. Toss in peppers and onions; season with salt and pepper. Cook and stir until soft, about 5 minutes. Transfer peppers and onions to the bowl with the cooked mushrooms; toss to combine.
• Place rolls on toaster oven baking tray. Spread mustard over 2 halves. Place 1 piece provolone cheese over each half. Toast open-faced until cheese is melted, about 3 minutes.
• Place the toasted rolls on plates and top with mushroom mixture.

GRILLED FLANK STEAK, ONION, PEPPER, AND MUSHROOM SANDWICHES

Steps:

• Combine first 7 ingredients in a large bowl. Divide steak, peppers, onions and mushrooms into two pans. Pour marinade over both. Turn to coat. Cover and refrigerate 3 to 6 hours. Drain steak and vegetables. Grill or broil steak about 4 minutes per side for rare. Grill vegetables until beginning to brown -- 4 minutes per side. Slice steak thinly against the grain. Serve all on grilled rolls.

MUSHROOM STEAK SANDWICHES

Steps:

• In a large skillet, cook steak in canola oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Add 1 tablespoon soy sauce, salt and pepper; cook 1 minute longer. Remove from the pan and keep warm., In the same skillet, saute the mushrooms, onion and pepper in olive oil until tender. Stir in remaining soy sauce. Remove from the heat; add tomato. Spread mustard over rolls. Slice steak; place on rolls. Add mushroom mixture; replace tops.

CHOPPED STEAK AND MUSHROOM SANDWICHES

Steps:

• 1. in a small bowl, mix the catsup, mustard, cherry pepper, and vinegar and set aside. In a food processor, pulse half of the beef until just coarsely chopped. Transfer to a bowl. Repeat with remaining beef. Toss the beef with 1/2 teaspoons salt and 1/2 teaspoon pepper.
• 2. In a large skillet, heat 1 1/2 tablespoons of the oil over medium-high heat until shimmering hot. Add the beef and cook, stirring occasionally, until it loses most of its raw color, about three minutes. Transfer to a plate. Heat the remaining 1 1/2 tablespoons oil in the pan. Add the onion and 1/2 teaspoons salt.
• 3. Cook, stirring often, until beginning to soften and Brown, about four minutes. Add the mushrooms and 1/2 teaspoons salt. Cook, stirring often, until they soften and begin to release their juice, about two minutes. Add the catsup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about two minutes. Stir in the cheese until melted, about one minute longer.
• 4. Split the roles almost threw lengthwise and pile on the steak in Aruba. Cut the sandwiches in half and serve. Serves four.