Best 2 Mushroom Steak Sandwiches Recipes

Savor the delectable and hearty combination of earthy mushrooms and succulent steak in a mushroom steak sandwich. This tantalizing dish offers a symphony of flavors and textures that will delight your palate. Whether you prefer portobello, cremini, or shiitake mushrooms, each variety brings its unique depth of flavor to the sandwich. Paired with a tender and juicy steak, these humble mushrooms are transformed into a culinary masterpiece. Grilled, pan-fried, or slow-cooked, the steak's preparation method adds another layer of complexity to the sandwich. Topped with a variety of condiments, from classic sauteed onions and melted cheese to zesty horseradish sauce and crispy bacon, the mushroom steak sandwich becomes a customizable feast that caters to every taste preference.

Here are our top 2 tried and tested recipes!

VEGETARIAN MUSHROOM PHILLY CHEESE STEAK SANDWICHES

Vegetarian Mushroom Philly Cheese Steak Sandwiches image

With a satisfying chew and complex flavors, this is going to be a big hit with anyone. Best when served hot, but also a yummy lunchbox choice because melting the cheese on the bread keeps it from getting soggy. If you like, add potato chips and a dill pickle on the side.

Provided by Amanda Sheumaker

Categories Main Dish Recipes Sandwich Recipes Cheese

Time 27m

Yield 2

Number Of Ingredients 11

Ingredients

1 tablespoon butter, divided
1 tablespoon olive oil, divided
1 (8 ounce) package baby bella (cremini) mushrooms, sliced
½ teaspoon fresh thyme leaves
salt and freshly ground black pepper to taste
1 tablespoon soy sauce
1 bell pepper, sliced into strips
1 onion, sliced
2 slices provolone cheese, cut in half
2 hoagie rolls, split lengthwise
2 teaspoons Dijon mustard, or more to taste

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.

Nutrition Facts : Calories 664.4 calories, Carbohydrate 81.8 g, Cholesterol 34.8 mg, Fat 27.5 g, Fiber 6.8 g, Protein 23.9 g, SaturatedFat 11.1 g, Sodium 1708.5 mg, Sugar 10.8 g

MUSHROOM STEAK SANDWICHES

Mushroom Steak Sandwiches image

Quick to make, everyone loves it, stretches a 12 oz. steak to feed four. This is excellent for soup and sandwich night or with a tall ice cold drink while watching your favorite sport.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 beef top sirloin steak (12 ounces)
2 teaspoons canola oil
2 tablespoons soy sauce, divided
1/4 teaspoon salt
1/4 teaspoon pepper
3 large portobello mushrooms, thinly sliced
1 large onion, thinly sliced
1 medium sweet yellow pepper, thinly sliced
1 tablespoon olive oil
1 large tomato, seeded and chopped
1/4 cup Dijon mustard
4 kaiser rolls, split

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.

Nutrition Facts : Calories 398 calories, Fat 12g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 1324mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.

Tips:

Choose the right mushrooms: Cremini, shiitake, and portobello mushrooms are all good choices for this recipe. Avoid using delicate mushrooms like oyster or enoki, as they will not hold up well to cooking.
Slice the mushrooms thinly: This will help them cook evenly and quickly. If you slice them too thickly, they will take longer to cook and may become tough.
Season the mushrooms well: Be generous with salt and pepper, and add any other spices you like. This will help to bring out the flavor of the mushrooms.
Don't overcrowd the pan: When cooking the mushrooms, make sure to give them enough space to spread out in the pan. If you overcrowd the pan, the mushrooms will steam instead of sautéing and they will not brown properly.
Cook the mushrooms over medium-high heat: This will help them to brown quickly and evenly. If you cook them over low heat, they will take longer to cook and they will not develop as much flavor.
Serve the sandwiches immediately: Mushroom steak sandwiches are best served hot, so make sure to serve them as soon as they are done cooking.

Conclusion:

Mushroom steak sandwiches are a delicious and easy-to-make meal that can be enjoyed for lunch or dinner. With a few simple ingredients and a little bit of time, you can create a sandwich that is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give mushroom steak sandwiches a try. You won't be disappointed!