Port wine glazed flank steak, portobello mushrooms, and blue cheese make a deliciously different steak sandwich.

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

Port Glazed Steak and Portobello Sandwiches

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Port wine glazed flank steak, portobello mushrooms, and blue cheese make a deliciously different steak sandwich.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F. Cut the mushrooms in half, then into 3/8-inch thick slices. Set aside.
  2. 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.
  3. 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 season with salt and pepper. Toss to coat the steak and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Add the remaining olive oil to the pan, raise the heat to high and add 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.
  8. Place the rolls in the oven to toast for 2 minutes.
  9. Deglaze the pan with the remaining 1/4 cup of port, scraping up any browned bits from the bottom of the pan.
  10. 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.
  11. Layer a portion into each of the rolls and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 548 Total Fat: 31g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 115mg Sodium: 863mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 43g
Note: Nutrition information is estimated and may vary from your actual results.