Steak Sandwiches with Mushroom Parmesan Sauce

Steak Sandwich with Mushroom Parmesan Sauce

I hope everyone had a great weekend. Mine was slow and filled with too much food! I knocked out the next 4-5 of my recipes for here in one day! Yup, I was bored and hungry! Luckily it worked out to my benefit, I mean look at these!! Steak, mushrooms, cheese…um, yes please!

Do you ever get those days where you just want to make anything and everything? I do. But those days usually happen when I’m super tired and I’ve been browsing Pinterest for one too many hours. Yes, its possible. Addiction is hard man. Usually we make Philly Cheesesteak sandwiches, but thought we would switch it up this time. It’s always a good thing to branch out.

I have to admit, steak and I do not have the best of pasts. We have really never been the best of friends. It’s one of those things that I have to keep an eye on to make sure that it turns out right. I’ve had one too many instances where it has ended quite bad for me. Luckily I have finally reached that point in trial and error where I can say I am happy on how my steaks turn out. I honestly believe the key lies in the marinade. Now my husband and I usually just throw things in a bowl and call it good, but I figured I’d make an actual recipe for this post. It was really tasty. Use mine or your own but just use one!

Ingredients:

1 lb tender steak, we used Beef Chuck Arm since it was on sale
4-5 large buns
Parmesan Mushroom Sauce (recipe follows)

Marinade:
1/3 cup soy sauce
1/2 cup brown sugar
1 tsp minced garlic
1 tsp liquid smoke
1 Tbs honey
1 Tbs Canadian Steak seasoning

Mushroom Sauce:
1 small can mushrooms
1 tsp minced garlic
2 Tbs butter
2 Tbs flour
1-1 1/2 cups heavy cream (you can also use milk)
1/3 cup freshly grated or shredded parmesan cheese
1 tsp parsley flakes
Salt and pepper to taste

Directions:

To make marinade, add all ingredients together in bowl and stir until combined. Place your steaks in a 1 gallon zip lock baggie and pour marinade inside. Massage bag to coat all of steak. Refrigerate 4-6 hours, turning bag every hour to redistribute the marinade.

When steak is ready, remove from bag. Cut into small strips about 2-3 inches long. Place in fry pan in batches and fry 2-3 minutes on each side on medium-high heat or until no longer pink. Set aside.

To make sauce, drain your can of mushrooms and add to sauce pan with garlic and butter. Saute on medium heat until mushrooms are tender. Add four and stir. Slowly stir in the cream and heat until thickened. Add cheese and stir until melted. Sprinkle with salt and pepper and parsley. You can add more cream for your desired consistency, I decided to make a thicker sauce so it resembled more of melted cheese.

To assemble place steak on toasted bun, top with sauce and enjoy!

Find where I’m liked at in my Link Parties page!

Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on YummlyShare on LinkedInShare on RedditShare on StumbleUponEmail this to someonePrint this page

6 thoughts on “Steak Sandwiches with Mushroom Parmesan Sauce

Leave a Reply