Steak Sandwiches with Balsamic Onions and Mushrooms


Main Dish
Steak Sandwiches with Balsamic Onions and Mushrooms

Primary Media

User Rating

4.29 out of 5 stars
Rate it:
7 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    The name says it all. Who wouldn't want a grilled steak sandwich with homemade caramelized onions, balsamic vinegar, goat cheese, and mushrooms?!

    Recipe Tags

    Servings and Ingredients

    Serves 4
    3 ½ tbsp. Hy-Vee unsalted butter, divided
    2 medium yellow onions, sliced 1/8-inch thick
    2 tsp. Hy-Vee dark brown sugar, packed
    ⅛ tsp. plus 1/2 tsp. kosher salt, divided
    ⅛ tsp. plus 1/2 tsp. Hy-Vee ground black pepper, divided
    ½ tsp. Gustare Vita balsamic glaze, plus additional for serving
    1 (8-oz.) pkg. baby bella mushrooms, thinly sliced
    2 (12-oz. each) Hy-Vee Choice Reserve beef New York strip steaks, 1-1/4-inch thick
    1 tsp. Gustare Vita olive oil
    8 (1/2-inch thick) slices Hy-Vee Bakery Pane Toscano bread, toasted
    1 ½ (4-oz. each) pkgs. fresh herb-and-garlic goat cheese, (Chevre)
    ½ c. roasted red peppers, drained and cut into strips
    ¾ c. arugula, lightly packed

    Things To Grab

    • Large nonstick skillet
    • Medium nonstick skillet
    • Paper towels
    • Charcoal or gas grill
    • Meat thermometer
    • Aluminum foil


    1. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add onions; sprinkle with brown sugar and 1/8 teaspoon each of salt and black pepper. Cook over medium-low heat for 25 to 30 minutes or until golden and starting to caramelize, stirring occasionally. Toss with 1/2 teaspoon balsamic glaze. Set onions aside.

    2. Meanwhile, melt remaining 1-1/2 tablespoons butter in a medium nonstick skillet over medium heat. Add mushrooms. Cook over medium-low heat for 10 to 12 minutes or until golden, stirring occasionally. Set mushrooms aside.

    3. Pat steaks dry with paper towels. Rub both sides of steaks with olive oil. Sprinkle and rub with remaining 1/2 teaspoon each of salt and black pepper. Let steaks stand at room temperature for 20 minutes. Meanwhile, preheat a charcoal or gas grill for direct cooking over medium heat. 

    4. Grill steaks for 8 to 12 minutes or until medium-rare doneness (130 degrees), turning halfway through. Transfer steaks to a clean cutting board. Loosely cover with foil; let rest for 5 minutes.

    5. To assemble sandwiches, divide goat cheese among 4 bread slices. Thinly slice steaks across the grain. Place steak slices on goat cheese; top with onions, mushrooms, roasted red peppers, and arugula. Drizzle with balsamic glaze. Place remaining 4 bread slices on top.

    Nutrition facts


    760 Calories per serving
    1 sandwich

    Amounts Per Serving

    • Total Fat: 42g
    • Cholesterol: 150mg
    • Sodium: 1530mg
    • Total Carbohydrates: 48g
    • Protein: 50g

    Daily Values

    Iron 20%
    Calcium 10%
    Vitamin D 0%
    Potassium 8%