Steak and portobello sandwich
Jul 23, 2022 • 20 min
Meaty portobello mushrooms take center stage in this clever sandwich. The garlicky balsamic sauce brings the flavors together for a rich-tasting treat that can be a part of a healthy diabetes eating plan.
- 6 cloves garlic (crushed)
- 1 cup balsamic vinegar
- 1½ lb strip, flank or skirt steak
- ½ lb portobello mushrooms
- 4 whole-wheat hoagie rolls
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- olive oil spray
Mix garlic and balsamic vinegar in a small bowl. Set aside.
Remove visible fat from steak. Heat skillet to medium-high heat. Place steak in the skillet and sear for 2 minutes. Turn steak over and cook for 2 more minutes, or until it reaches desired doneness. Remove from skillet and set aside.
Coat skillet with olive oil spray. Add mushrooms and cook for 5 minutes, turning over once. Place mushrooms aside.
Add the garlic-vinegar mixture to the skillet and boil for 3-4 minutes, until reduced by half. Divide the sauce among 4 small bowls and set aside.
Slice open rolls, then mist each side with the olive oil spray. Toast the rolls in a toaster oven for 1 minute.
Slice the steak and mushrooms into thin strips. Arrange about 5 oz of steak and ¾ cup of mushrooms on the bottom half of each roll. Top with salt and pepper, and top roll. Serve with dipping sauce on the side.
Serving Size: 1 Sandwich
Amount per serving
Total Fat 14g; Saturated Fat 5g
Total Carbohydrate 43g; Dietary Fiber 5g; Total Sugars 15g