Port Glazed Steak and Portobello Sandwiches

Port Glazed Steak and Portobello Sandwiches: Port wine glazed flank steak, portobello mushrooms and blue cheese make a deliciously different steak sandwich. Serve on a crusty, French-style roll alongside oven roasted potatoes.

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

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