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Steak, Cheddar & Glazed Mushroom Sandwiches
with Potato Wedges & Calabrian Mayo
40 MIN
+$7.00/serving
2 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
For steakhouse-style flavor in these loaded sandwiches, we're glazing tender sautéed mushrooms and steak tips with a savory-sweet blend of worcestershire sauce, soy glaze, ketchup, red wine vinegar, and more—our take on the beloved steak sauce. They're piled onto perfectly toasted rolls along with a layer of sharp, melty cheddar.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1450 Cals (est.)
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fresh
ingredients
Title
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10 oz Pasture-Raised Tenderloin Steak Tips
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2 Sandwich Rolls
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4 oz Mushrooms
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¾ lb Potatoes
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2 cloves Garlic
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1 bunch Parsley
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1 Tbsp Ketchup
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2 Tbsps Soy Glaze
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1 Tbsp Red Wine Vinegar
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1 Tbsp Light Brown Sugar
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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2 Tbsps Vegetarian Worcestershire Sauce
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¼ cup Mayonnaise
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1½ tsps Calabrian Chile Paste
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2 oz White Cheddar Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve the rolls. Grate the cheese on the large side of a box grater. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. To make the sauce, in a bowl, combine the soy glaze, vinegar, sugar, worcestershire sauce, and ketchup. Stir until the sugar has dissolved. In a separate bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
2
Roast the potato wedges
Line a sheet pan with foil. Place the potato wedges on the foil; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the cheesy rolls
Meanwhile, place the halved rolls on a separate sheet pan, cut side up. Evenly top with the grated cheese. Toast in the oven 8 to 10 minutes, or until the cheese is melted and the rolls are lightly browned. Transfer to a work surface.
4
Brown the steak tips
Meanwhile, pat the steak tips dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Cook the mushrooms & steak tips
To the pan of reserved fond, add the sliced mushrooms in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter) and browned steak tips. Cook, stirring frequently, 1 to 2 minutes for medium-rare (125°F), or until the steak tips are coated and cooked to your desired degree of doneness.* Turn off the heat.
6
Assemble the sandwiches & serve your dish
Assemble the sandwiches using the cheesy rolls and cooked mushrooms and steak tips. Halve the sandwiches on an angle. Serve the sandwiches with the roasted potato wedges and Calabrian mayo. Garnish the potato wedges with the chopped parsley. Enjoy!
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve the rolls. Grate the cheese on the large side of a box grater. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. To make the sauce, in a bowl, combine the soy glaze, vinegar, sugar, worcestershire sauce, and ketchup. Stir until the sugar has dissolved. In a separate bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
2
Roast the potato wedges
Line a sheet pan with foil. Place the potato wedges on the foil; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the cheesy rolls
Meanwhile, place the halved rolls on a separate sheet pan, cut side up. Evenly top with the grated cheese. Toast in the oven 8 to 10 minutes, or until the cheese is melted and the rolls are lightly browned. Transfer to a work surface.
4
Brown the steak tips
Meanwhile, pat the steak tips dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Cook the mushrooms & steak tips
To the pan of reserved fond, add the sliced mushrooms in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter) and browned steak tips. Cook, stirring frequently, 1 to 2 minutes for medium-rare (125°F), or until the steak tips are coated and cooked to your desired degree of doneness.* Turn off the heat.
6
Assemble the sandwiches & serve your dish
Assemble the sandwiches using the cheesy rolls and cooked mushrooms and steak tips. Halve the sandwiches on an angle. Serve the sandwiches with the roasted potato wedges and Calabrian mayo. Garnish the potato wedges with the chopped parsley. Enjoy!
Tips from Home Chefs