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Marinated Steak Sandwich

Marinated Steak Sandwich

This wonderful sandwich is not just any old sandwich! The marinade is succulent and infuses the mushrooms, sweet onion and tender meat with its flavors. Then the meat is grilled, the vegetables roasted and the sauce reduced to intensify the dish perfectly.  Oh, this is one to make over and over and over again.

Marinated Steak Sandwiches

Meat Ingredients:

2 ½ lbs. beef round sirloin tip steak (one large piece of meat)

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

2 Tbl. olive oil

2 Tbl. Worcestershire sauce

2 Tbl. soy sauce

2 Tbl. spicy whole-grain mustard, or regular, your preference

1 Tbl. Emerill’s Essence seasoning

1 tsp. Montreal Steak seasoning

4 cloves (2 Tbl.) garlic, minced


1/4 – 1/2 cup olive oil

1/4 – 1/3 cup balsamic vinegar

4 Portobello mushroom caps, cut into

1/2” slices 2 large Vidalia, or other sweet onion, cut into thin wedges or rings

Directions: Combine all ingredients, except meat (and vegetables) in a large zip-lock baggie; mix well. Add in meat and place in the refrigerator for 24 hours (at least 6 hours); turning bag over occasionally. Heat oven to 450 degrees. Preheat a gas or charcoal grill (or the broiler). Remove the steak from the marinade. Reserve the marinade.  Marinated Steak SandwichPlace the steak on the grill (or under broiler) and cook to desired done-ness, about 6 minutes per side for rare (8 minutes per side makes it done on the ends and med. rare in the middle).Marinated Steak SandwichTransfer the steak to a cutting board and let it rest while you broil the vegetables, capturing any juices. Cover with foil to keep warm while cooking vegetables. Marinated Steak SandwichWhile cooking the vegetables reduce the marinade to make a sauce for the sandwich. Pour into a pan and cook over medium to high heat.Marinated Steak SandwichBoil until reduced in about half or until the thickness you desire. Set aside.Marinated Steak SandwichIn a large jelly roll pan, first spray with non-stick spray. Line with tin foil (makes clean up much easier). Drizzle with oil and vinegar.Marinated Steak Sandwich

Slice the Portobello mushrooms.Marinated Steak SandwichLay them and the onions in a single layer. Turn to coat both sides. They will probably take up two pans.Marinated Steak Sandwich

Marinated Steak SandwichPut in oven and roast for 10 minutes, or until vegetables are done.Marinated Steak Sandwich

Marinated Steak SandwichTo serve: Slice the steak thinly across the grain into diagonal slices, 1/4” – 1/3” thick. On a toasted bun, place meat, roasted vegetables, baste bun with juices from steak, or serve alongside as shown here. Another option is to serve with cheese if desired -havarti works very well, and any/all of the following: horseradish, mustard and mayo. Marinated Steak Sandwich 2Adapted slightly from the little kitchen, Copyright Carrie Groneman, A Mother’s Shadow, 2015

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  • Diane Roark says:


    I love grilled steak. I have a marinated flank steak we cook often and eat it on salads. It is also so tender and made a very similar marinated. What a brilliant idea to make a steak sandwich with the marinated steak!! The vegetables look amazing! I will be making this sandwich soon.

  • I love marinated steak and we use a similar marinade that my in-laws found, but am going to try yours soon now, too. Thanks Carrie for sharing 😉

  • Lori Hart says:

    This looks incredible. I love me a good sammie. This looks amazing!! Found your recipe at the Tasty Tuesday. I am the hostesses of Tickle My Tastebuds and would love you to stop by and link this recipe.

  • Stephanie says:

    This looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  • Kelly says:

    I LOVE this!! I’m definitely a hot sandwich girl so this is right up my ally 🙂
    I can’t wait to see what you link up tomorrow on the Homestead Blog Hop!

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