Steak and Mushroom Sandwich Recipe
Here's a great tailgate dish. You can make this in the parking lot (be sure to take the pans with you) but I usually prep it ahead of time and take the finished sandwiches with me (although I warm up the mushroom sauce and add it on site) so I can have more time to enjoy the party.
Ingredients
| 1 pound beef round tip steak or sirloin tip steak, thinly sliced | ||
| ½ plus ½ teaspoon dried thyme | ||
| 1 tablespoon olive or vegetable oil | ||
| Garlic | 2 Clove (5gm), minced | |
| ½ pound sliced white mushrooms | ||
| Dry red wine | 1/4 Cup (16 tbs) | |
| ½ cup prepared beef gravy | ||
| ½ loaf French bread, split and toasted | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sprinkle the meat with the salt and pepper to taste and 1/2 teaspoon thyme. Sauté the meat (using half the oil) until browned and medium rare, about 30 to 45 seconds per side. Cook the meat in batches and do not overcrowd the pan—this will ensure that the meat fries rather than steams.
In a large nonstick skillet heat the remaining oil over medium-high heat. Add the garlic and cook for 1 minute. Add the mushrooms and cook, stirring until tender, about 3 to 5 minutes. Pour in the wine and bring to a boil for 1 minute. Season the mushrooms with salt and pepper to taste and the remaining 1/2 teaspoon thyme. Add the prepared gravy and stir until the mixture is heated.
Arrange the meat on top of the toasted French bread and top it with the mushroom sauce.
In a large nonstick skillet heat the remaining oil over medium-high heat. Add the garlic and cook for 1 minute. Add the mushrooms and cook, stirring until tender, about 3 to 5 minutes. Pour in the wine and bring to a boil for 1 minute. Season the mushrooms with salt and pepper to taste and the remaining 1/2 teaspoon thyme. Add the prepared gravy and stir until the mixture is heated.
Arrange the meat on top of the toasted French bread and top it with the mushroom sauce.
Chef
