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
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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.
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  • Nutrition
    PER SERVING
  • Calories
    1390 Cals (est.)
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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
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