Vegetarian Classic Steak Sandwich
Savor the bold flavors and hearty texture of the Vegetarian Classic Steak Sandwich, a plant-based spin on a timeless favorite. This recipe swaps traditional meat for tender, marinated portobello mushrooms, grilled to perfection with a savory blend of balsamic vinegar, soy sauce, and garlic. Nestled on toasted ciabatta rolls, each sandwich is layered with peppery arugula, juicy tomato slices, and crisp red onion, all highlighted by a creamy Dijon-mayo spread. Ideal for a quick yet satisfying meal, this vegetarian twist is a gourmet delight that’s perfect for lunch or dinner. Easy to prepare and packed with vibrant flavors, this recipe showcases how simple ingredients can create a sandwich bursting with texture and taste.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Soy sauce
- 2 cloves Garlic
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 4 whole Ciabatta rolls
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup Arugula leaves
- 1 large Tomato
- 0.5 medium Red onion
Instructions
Clean the portobello mushrooms by wiping them with a damp paper towel to remove any dirt. Remove the stems.
In a shallow bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, black pepper, and salt to create the marinade.
Place the portobello mushrooms in the marinade, turning them to ensure they are well coated. Let them marinate for 10 minutes.
While the mushrooms are marinating, slice the ciabatta rolls in half horizontally and set aside.
In a small bowl, mix together the mayonnaise and Dijon mustard until well combined. Set aside.
Slice the tomato and the red onion thinly. Set aside.
Heat a grill pan or skillet over medium-high heat. Once hot, add the portobello mushrooms and cook for about 5-7 minutes on each side, or until tender and caramelized.
Toast the ciabatta rolls on a separate pan or in a toaster until golden brown.
To assemble the sandwiches, spread a layer of the mayonnaise and mustard mixture on the bottom half of each ciabatta roll.
Place a cooked portobello mushroom cap on top of the sauce. Add a handful of arugula leaves, a few slices of tomato, and red onion.
Top with the other half of the ciabatta roll. Serve immediately and enjoy your vegetarian classic steak sandwich.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 5786 mg | 252% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 38.1 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3097 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
