- 4 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 24 ounces beef tenderloin or skirt steak
- 1/3 cup mayonnaise, store bought or homemade
- 2 teaspoons prepared horseradish
- 4 individual sized ciabatta rolls
- Caramelized Onions
- 1 bunch spinach, washed and stemmed
Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat, when hot add the cremini mushrooms and cook for 2 minutes or until golden brown. Turn the mushrooms and cook for another 2 minutes and then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the mushrooms from the pan and set aside.
Heat a grill to medium-high heat. Brush the steaks with 1 tablespoon olive and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill the steaks for 4 minutes per side for rare to medium-rare. Remove the steaks from the grill and let them rest for at least 5 minutes covered in aluminum foil. Slice the steak into thin strips and set aside.
In a small bowl combine the mayonnaise and the prepared horeradish and season with a pinch of salt and pepper.
Slice the ciabatta rolls in half horizontally and toast lightly. Spread 1 tablespoon of the horseradish mayonnaise on each side of the rolls. Layer the bottom of each roll with 6 ounces of sliced steak, 3 tablespoons of the cremini mushrooms, 2 tablespoons of the Caramelized Onions and several leaves of the spinach. Slice each sandwich in half and serve with a small side salad or potato chips.
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