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.

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