Best Steak Mushrooms And Bell Pepper Sandwich Recipes

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SENSATIONAL STEAK SANDWICH



Sensational Steak Sandwich image

If you are looking for an outstanding, easy to make sandwich, then this is the recipe for you.

Provided by SEEASTAR

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 4h50m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
1 pound thinly sliced sirloin steak strips
8 ounces sliced fresh mushrooms
1 green bell pepper, seeded and cut into strips
1 medium onion, sliced
10 slices provolone cheese
1 loaf French bread
1 (14 ounce) can beef broth
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons Worcestershire sauce
⅛ teaspoon red pepper flakes
¼ cup Pinot Noir or other dry red wine
½ cup prepared horseradish
½ cup brown mustard

Steps:

  • Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
  • In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
  • Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
  • Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.

Nutrition Facts : Calories 908.1 calories, Carbohydrate 78.8 g, Cholesterol 109.2 mg, Fat 40.6 g, Fiber 5.4 g, Protein 55.7 g, SaturatedFat 18.2 g, Sodium 2586.4 mg, Sugar 9.5 g

PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH



Portobello

Make and share this Portobello "philly Cheese Steak" Sandwich recipe from Food.com.

Provided by Mulligan

Categories     Lunch/Snacks

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 11

2 teaspoons extra virgin olive oil
1 medium onion, sliced
4 large portabella mushrooms, stems and gills removed (optional)
1 large red bell pepper, thinly sliced
2 tablespoons fresh oregano, minced or 2 teaspoons dried oregano
1/2 teaspoon fresh ground pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth
1 tablespoon reduced sodium soy sauce
3 ounces reduced-fat provolone cheese, thinly sliced
4 whole grain buns, split and toasted

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
  • Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
  • Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

STEAK, PEPPERS AND MUSHROOMS, OH-MY!



Steak, Peppers and Mushrooms, Oh-My! image

What a great one dish meal to make for dinner! Serve over rice or mashed potatoes with a veggie or salad. Our favorite - served over brown rice accompanied by a salad and french bread. Yum!

Provided by These hands can cook

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs round steaks, cut in 1-inch strips
1 large red pepper, chopped thick
1 large green pepper, chopped thick
1 small onion, sliced
2 cups fresh mushrooms, sliced
3 garlic cloves, diced
3 tablespoons Worcestershire sauce
1 (14 1/2 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons salt
2 teaspoons pepper
1 tablespoon oregano leaves

Steps:

  • In a large skillet (or a dutch oven), cook meat, onion and garlic until meat is brown.
  • Once meat is browned, add peppers and mushrooms and cook until tender (about 5-8 minutes).
  • Add rest of ingredients to pot and simmer for about 20 minutes.
  • Serve plain, with rice or with mashed potatoes.

Nutrition Facts : Calories 222.4, Fat 5, SaturatedFat 1.6, Cholesterol 64.6, Sodium 1431.4, Carbohydrate 17, Fiber 3.7, Sugar 9.1, Protein 28.8

SLICED STEAK, PEPPERS, AND MUSHROOMS IN THE OVEN



Sliced Steak, Peppers, and Mushrooms in the Oven image

I don't remember where I first got this recipe, but I've made it for years. It always works fine. Tasty, healthy, and fast. The big three. This also freezes well. Serve with rice, noodles, or potatoes.

Provided by MsMarge

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
2 teaspoons salt-free herb seasoning
2 teaspoons ground paprika
1 teaspoon salt
1 (1 pound) flank steak, thinly sliced against the grain
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) package sliced mushrooms
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, bell pepper, and onion; mix well.
  • Bake, uncovered, in the preheated oven until vegetables are tender and steak is cooked through, about 25 minutes.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 9.8 g, Cholesterol 27.2 mg, Fat 11.3 g, Fiber 2.8 g, Protein 17.1 g, SaturatedFat 2.9 g, Sodium 773.7 mg, Sugar 5.4 g

GAME-DAY STEAK SANDWICHES WITH MUSHROOMS, ONIONS AND GRUYERE



Game-Day Steak Sandwiches with Mushrooms, Onions and Gruyere image

Provided by Josh Capon

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 15

1 ribeye cap steak (3 to 5 pounds) or 2 to 3 flank steaks, trimmed
Steak Marinade, optional, recipe follows
Kosher salt and freshly ground black pepper
3 Spanish onions, peeled
1 pound cremini mushrooms, rinsed and patted dry
1/2 cup olive oil, plus more for drizzling
4 ciabatta rolls or 1 loaf ciabatta, split
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 pound Gruyere, sliced
1/2 cup Worcestershire sauce
1/2 cup olive oil
6 cloves garlic, minced
Leaves from 2 sprigs fresh rosemary, chopped finely
1 red finger chile (fresh cayenne pepper), minced

Steps:

  • If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight.
  • When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
  • While the steak cooks and rests, slice the onions thinly into half moons. Slice the mushrooms very thinly. Heat a large skillet over high heat. Add 1/2 cup of oil. Once the oil is hot, add the onions and cook, stirring frequently, until lightly caramelized. Add the mushrooms. Turn the heat down to medium and continue to cook until the liquid from the mushrooms has evaporated, about 10 minutes. Season with salt and pepper.
  • Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
  • Stir the mayonnaise and mustard together in a small bowl. Set aside.
  • To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the mayonnaise mixture on both halves of the toasted ciabatta loaf or rolls and spread evenly. Layer the sliced Gruyere on the top half of the ciabatta. (If you want melted cheese, place the Gruyere-topped ciabatta under a preheated broiler for a minute or two.) Layer the sliced steak on the bottom half of bread. Next, top the steak with the mushrooms and onions. Close the sandwich with the top half of ciabatta, slice and serve.
  • Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.

GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS



Grilled Steak Sandwich With Mushrooms and Caramelized Onions image

this tasty grilled steak sandwich can be made during bbqs or using a home griller or toaster oven. left over bbq steaks can also be used while just topping it with the grilled mushrooms and caramelized onions.

Provided by Pneuma

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

4 sandwich steaks (thin slices)
olive oil, as needed
steak seasoning, as needed
3/4 cup mushroom, champignon
8 slices rye bread
French fries (optional) or chips (optional)
2 tablespoons olive oil
2 onions, sliced into thin rings
1/2 cup water
1 tablespoon brown sugar
1 -2 tablespoon red wine vinegar
1/4 cup butter

Steps:

  • for the onions, heat oil, add onions and cook for 15 mins or until soft.
  • add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
  • for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
  • grill the mushrooms too for 2 minutes and cut into slices.
  • then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
  • repeat with others and serve with french fries or chips.
  • best served warm.

Nutrition Facts : Calories 538.3, Fat 35.6, SaturatedFat 15.1, Cholesterol 70.3, Sodium 566.9, Carbohydrate 39.9, Fiber 4.8, Sugar 8.4, Protein 15.8

SCRUMPTIOUS STEAK SAMMY



Scrumptious Steak Sammy image

This is our favourite sandwich to have for dinner on a lazy weekend. I like to serve it with sweet potato fries and a Caesar salad. Mmm . . . mmm . . . scrumptious!

Provided by debbie eckstein

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 1h

Yield 2

Number Of Ingredients 9

2 (6 ounce) New York strip steaks
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon butter
6 large button mushrooms, sliced
1 bell pepper, cut into matchstick-size pieces
2 sandwich buns, split
½ cup shredded mozzarella cheese
¼ cup mayonnaise

Steps:

  • Season steaks with salt and pepper; allow steaks to come to room temperature, about 15 minutes.
  • Heat oil in a skillet over medium heat until very hot; lay steaks in pan and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a warm plate; cover and let rest, about 10 minutes.
  • Melt butter in same pan over medium heat; stir in mushrooms and peppers. Season with salt and pepper; cook and stir until tender, about 5 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toast buns under the broiler until golden, about 2 minutes. Divide mozzarella cheese over bottom halves of buns; return to broiler until cheese melts, about 2 minutes.
  • Slice steak very thinly. Pile steak slices over cheese-topped bun halves; top with mushrooms and peppers. Spread mayonnaise on top halves of buns; place over sandwich.

Nutrition Facts : Calories 1131.9 calories, Carbohydrate 74.9 g, Cholesterol 130.2 mg, Fat 70.5 g, Fiber 5.3 g, Protein 48.5 g, SaturatedFat 20.8 g, Sodium 1304.7 mg, Sugar 7.8 g

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