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Every now and then, we get a craving for this mouthwatering, delectable steak sandwich worthy of any five-star restaurant. This dish can be served for a special lunch or dinner, and it’s easy enough to compile even on those busy weeknights when time is limited. We love this Italian-style steak sandwich so much- we know you will too! Begin by making your Italian Citrus Spread, as it’s the star of this sandwich. In a small bowl, mix together the mascarpone cheese, sour cream, lemon juice and white vinegar. The liquid ingredients will give the spread the smooth texture that we are looking for, while simultaneously adding a tart, citrusy taste. Grate in your lemon peel, avoiding the white rind, followed by the dried Italian herbs. Typically a combination of marjoram, thyme, rosemary, and basil, these herbs contribute a woodsy, pungent flavor to the mix. Try McCormick’s organic version found here. Add the sugar, salt, and pepper, and your spread is good to go.
Season your steak with salt and pepper to prepare for cooking. We love searing our steak on a cast-iron skillet for the grill marks it creates, and no one will be wiser that you didn’t barbeque the meat on a grill! Be careful while cooking; flank steak is thin and cooks quickly. Once the steak has reached its desired doneness– about 3 to 4 minutes per side– let it rest in tinfoil while you cook the mushrooms.
In a medium-sized saucepan, add a couple of tablespoons of extra-virgin olive oil to the pan. Add the minced garlic and cook for a minute or two, then stir in the mushrooms and continue cooking until tender, about 3-4 minutes. Yum! Yum! When we think of good steak it usually comes in tandem with sauteed mushrooms. The two together just seem to shout the words, Steak House!
Now, it’s time to assemble our sandwiches. Slice your bread in half and slather on that spread. Don’t forget to coat both slices of the bread to ensure that you maximize its flavor. Pile on the steak and mushrooms, then melt the cheese.
To melt the cheese, might we recommend an Air Fryer, like the one seen here? Place the sandwich topped with that cheesy goodness for a minute in the Air Fryer. Make sure to place both halves of the sandwich in the Air Fryer as it will also toast your bread and warm the spread a bit. Don’t have an Air Fryer? The broiler in your oven works just as well. To your piping hot sandwich, add a handful of fresh arugula for a peppery, robust flavor, a pinch of salt and pepper to taste, and finito! You’re finished.
We love to serve this delectable sandwich alongside some sauteed veggies.
Ingredients
Yield 6 servings
For the Italian Citrus Spread
8 oz. Mascarpone cheese
⅓ cup sour cream
2 TB freshly squeezed organic lemon juice from about 1 lemon
2 TB white vinegar
3 TB. sugar
1 tsp. dried Italian herbs
1 ½ tsps. kosher salt
½ tsp.freshly ground black pepper
Ingredients for the Mushrooms
2 tsp. minced garlic
16 oz. sliced white mushrooms
Ingredients for the Sandwiches
6 Telera Rolls
1 Flank Steak 1- 1 ½ pounds
6 slices sharp cheddar cheese
6 cups arugula
Salt and pepper to taste
Instructions
In a small bowl, mix together the mascarpone cheese, sour cream, lemon juice and white vinegar. Grate the lemon peel, avoiding the white rind. Add the dried Italian herbs and the sugar, salt, and pepper.
Season the steak with salt and pepper and sear on medium-high heat for 3-4 minutes, preferably in a cast iron skillet. Keep warm in tin foil.
In a medium-sized saucepan, add olive oil and saute the garlic for about 1-2 minutes until fragrant. Stir in the mushrooms and saute for 3-4 additional minutes.
Assemble the sandwiches. Cut each bread loaf in half and spread the Italian Citrus Spread on each side. Add the steak, mushrooms, and cheese. Melt the cheese by placing both bread slices in an Air Fryer or under a broiler. Add a handful of fresh arugula, and salt and pepper to taste.