Steak Sandwich with Pan-Fried Mushrooms and Chèvre

This bistro-style sandwich version of the classic combination goes beyond the basic “meat and potatoes” meal. You can use thinner sandwich or fast-fry steaks if you prefer and reduce the grilling time.
Yield 4 Servings Prep. Time 15 min Cooking Time 20 min Total Time 35 min


Here are the following ingredients:

  • 2 tbsp (30 mL) olive or vegetable oil
  • 4 cups (1 L) sliced assorted mushrooms (button, shiitake, portobello, cremini), about 4 oz (125 g)
  • 2 cloves garlic, minced
  • 1 cup (250 mL) sliced onion
  • ¼ cup (60 mL) balsamic vinegar
  • Salt and fresh ground pepper
  • 1 lb (500 g) Beef Strip Loin Grilling Steaks, ¾ inch (2 cm) thick (about 2 steaks)
  • Grainy Dijon mustard
  • 4 crusty rolls, split open
  • ½ cup (125 mL) soft goat’s cheese (chèvre)
  • Arugula or watercress leaves

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, for about 8 minutes or until onion softens and mushrooms are lightly caramelized and liquid has evaporated. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Season with salt and pepper to taste; set aside.

  2. Rub steaks with salt and pepper to taste. Lightly oil cast-iron skillet or grill and cook over medium-high heat (in a closed barbecue) for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least.

  3. Transfer to cutting board and let rest for 5 minutes. Cut steaks in half crosswise

  4. Brush insides of rolls with mustard, spoon mushroom mixture into rolls and add steaks. Top with chèvre and arugula.