Cassie’s Ruminations

Steak and Mushroom Sandwiches

I’ve been seeing more and more vacuum-packed beef options at my grocery store. I like these since they stay fresh so well. We regularly pick up flank steak or flat iron steak. This time I picked up some steak that was pre-sliced very thinly and browned it up to make some easy and tasty sandwiches for a quick dinner tonight.

Steak and Mushroom Sandwiches
Serves 2

12 oz thinly sliced beef (1 vacuuum package)
8 oz mushrooms, sliced (I used cremini mushrooms)
kosher salt
black pepper
garlic powder
canola oil
2 sourdough hoagie rolls

Coat a skillet with canola oil and heat over medium high heat. Add the steak slices in a single layer, season with salt and pepper, and cook for 1-2 minutes on each side or until nicely browned and cooked through. Remove the steak to a bowl. Add the mushrooms, season with salt, pepper, and garlic powder, and saute for 5 minutes or until tender.

Toast the rolls, top with steak and mushrooms, and serve hot.