Steak, Cheddar & Glazed Mushroom Sandwiches with Potato Wedges & Calabrian Mayo
Craft

Steak, Cheddar & Glazed Mushroom Sandwiches

with Potato Wedges & Calabrian Mayo

40 MIN
+$7.00/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1390 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Steak, Cheddar & Glazed Mushroom Sandwiches with Potato Wedges & Calabrian Mayo
Title
  • 20 oz Pasture-Raised Tenderloin Steak Tips
  • 4 Sandwich Rolls
  • 2 cloves Garlic
  • 1¼ lbs Potatoes
  • ½ lb Mushrooms
  • 1 bunch Parsley
  • 3 Tbsps Ketchup
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Light Brown Sugar
  • 4 oz White Cheddar Cheese
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ½ cup Mayonnaise
  • 1 Tbsp Calabrian Chile Paste
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients
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.

Roast the potato wedges
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 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the cheesy rolls
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.

Brown the steak tips
4 Brown the steak tips

Meanwhile, pat the steak tips dry with paper towels. Season with salt and pepper. In a large 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.

Cook the mushrooms & steak tips
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.

Assemble the sandwiches & serve your dish
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

Prepare the ingredients
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 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potato wedges
Make the cheesy rolls
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 large 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.

Brown the steak tips
Cook the mushrooms & steak tips
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!

Assemble the sandwiches & serve your dish
Browse Steps
1 of 6