Steak Sandwiches with Sauteed Mushrooms & Spinach
Tim is away at an online advertising conference so my mom came to stay with me in the event the baby comes early.  Last night I made this simple yet delicious steak sandwich for dinner.
I only made one change to the recipe — I used skirt steak instead of New York Strip.
The mushrooms and onions had a wonderful flavor from the vinegar and steak juices. And, slathering some grainy Dijon on the bread was a great finishing touch!
Tim and I sometimes order steak sandwiches from Pastis but I think this might be just as good! Can’t wait to make this recipe for Tim.
Steak Sandwiches with Sauteed Mushrooms & Spinach
Everyday Food
- 1 teaspoon vegetable oil
- 2 New York strip (shell) steaks (8 ounces each)
- coarse salt and pepper
- 1 medium yellow onion, thinly sliced
- 8 ounces white button mushrooms thinly sliced
- 1 tablespoon red wine vinegar
- 1 bag (10 ounces) baby spinach
- 4 teaspoons grainy or Dijon mustard
- 8 slices crusty bread, toasted
In a large skillet, heat oil over medium-high heat. Season both sides of steaks with salt and pepper. Cook steaks until medium-rare, about 5 minutes per side, flipping once. Transfer to a plate and tent loosely with foil to keep warm.
Add onion to pan. Season with salt and pepper. Cook until onions begin to soften, about 4 minutes. Add mushrooms; season with salt and pepper. Cook until mushrooms brown, about 6 minutes. Add vinegar and any accumulated juices from steaks. Cook until evaporated, about 30 seconds. Transfer mushroom mixture to a medium bowl.
Add spinach to pan; season with salt and pepper. Cook, stirring, until wilted, about 3 minutes.
Thinly slice steaks against the grain. Spread mustard on 4 slices of bread. Dividing evenly, top with sliced steak, mushrooms mixture, and spinach. Top with remaining bread and serve immediately.