Steak and Mushroom Sandwiches

Stuffed with steak, vegetables, and cheese, this French dip-style sandwich is a complete one-dish meal.

Yield: 5 servings (serving size: one-fifth of loaf and about 1/4 cup sauce)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 373
  • Fat: 13.8g
  • Saturated fat: 5.7g
  • Protein: 27.1g
  • Carbohydrate: 34.9g
  • Cholesterol: 51mg
  • Iron: 3.9mg
  • Sodium: 832mg
  • Calories from fat: 33%
  • Fiber: 3.2g
  • Calcium: 122mg

Ingredients

  • 2 medium onions
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 2 teaspoons olive oil, divided
  • 1 garlic clove, minced
  • 3/4 teaspoon ground black pepper, divided
  • 1 (10 1/2-ounce) can condensed beef consommé, undiluted
  • 1 pound flank steak, trimmed
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 medium red bell pepper, thinly sliced (about 1 1/2 cups)
  • 1 (8-ounce) package sliced mushrooms
  • 1 (8-ounce) loaf French bread, about
  • 16 inches long
  • 1/2 cup (2 ounces) shredded fontina cheese

Preparation

  1. Dice enough onion to yield 1/4 cup. Slice remaining onion to yield 2 cups; separate slices into rings.
  2. Combine water and cornstarch in a small bowl; stir well, and set aside.
  3. Heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add diced onion, and sauté 3 minutes or until tender. Add garlic, and sauté 1 minute. Add cornstarch mixture, 1/4 teaspoon black pepper, and consommé; bring to a boil. Cook sauce 1 minute or until slightly thick, stirring constantly. Remove from heat; keep warm.
  4. Preheat broiler.
  5. Sprinkle both sides of steak with 1/4 teaspoon black pepper and 1/4 teaspoon salt. Place steak on a broiler pan coated with cooking spray; broil 4 to 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.
  6. While steak cooks, heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sliced onion, bell pepper, and mushrooms; sauté 10 minutes or until vegetables are tender and liquid evaporates. Add remaining 1/4 teaspoon black pepper.
  7. Slice bread in half lengthwise, cutting to, but not through, other side. Carefully open bread without separating the halves. Place, cut side up, on a baking sheet. Broil 1 to 2 minutes or until lightly toasted.
  8. Place steak slices and vegetables on bottom half of bread; sprinkle cheese evenly over vegetables. Broil 1 to 2 minutes or until cheese melts. Close sandwich, and cut into 5 equal portions. Serve immediately with warm dipping sauce.
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