Port Glazed Steak and Portobello Sandwiches

Port Glazed Steak and Portobello Sandwiches

A little bit of ruby port gives these steak and mushroom sandwiches a sweet-savory flavor that pairs just perfectly with the tang of blue cheese. Serve on a crusty, French-style roll alongside oven roasted potatoes.

Port Glazed Steak and Portobello Sandwiches

  • Ingredients:
  • 1 lb flank steak
  • 8 ounces portobello mushrooms, stems and gills removed
  • 4 6-inch French rolls
  • 1 cup crumbled blue cheese
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 medium sweet onion, roughly chopped
  • 1 clove garlic, very finely chopped
  • 1/2 cup ruby port, divided

Preheat the oven to 350°F. Cut the mushrooms in half, then into 3/8-inch thick slices. Set aside.

Split the rolls in half, remove a little of the center from one side of each roll and layer with a portion of the blue cheese. Arrange on a baking sheet and set aside.

Slice the flank steak into very thin strips across the grain and place in a large shallow bowl. Add 1 tablespoon of the olive oil, 2 tablespoons of the port and salt and pepper. Toss to coat the steak and set aside.

Heat another tablespoon of olive oil in a heavy skillet over medium heat. Add the onion and garlic and cook until the onion is softened, 2 minutes. Add the mushrooms and continue cooking until lightly browned, 4 to 5 minutes. Season with salt and pepper, then add 2 tablespoons of the port. Increase the heat to medium-high and continue cooking, stirring frequently, until the liquid has evaporated, 2 minutes longer. Transfer to a plate and keep warm.

Add the remaining olive oil to the pan, raise the heat to high and add the half of the steak. Cook for 1-1/2 minutes, transfer to a plate, cook the second batch of steak and add to the first.

Place the rolls in the oven to toast for 2 minutes.

Deglaze the pan with the remaining 1/4 cup of port, scraping up any browned bits from the bottom of the pan. Return the steak and the mushroom mixture to the pan and cook, turning with a spatula, until the liquid has evaporated and the steak is nicely glazed, 1-1/2 to 2 minutes.

Layer a portion into each of the rolls and serve immediately.

Makes 4 servings

comments & replies

search our recipes


weekly newsletter

top recipes

how to cook


Sur La Table Healthy Eating_300x250

desserts, drinks & more


Slow Cooker Savvy Online Cooking Class from Craftsy Sweet and Simple Ten Classic Desserts Online Cooking Class from Craftsy Mexican Street Foods Tacos and Salsas Online Cooking Class from Craftsy