Steak Portabello French Dip au jus

Recipe inspiration:

I am a busy homeschool mom with a passion for cooking gourmet meals on a budget. Which is why I started my food blog: Gourmet Meals for Less. I believe that good taste does not have to be sacrificed even when you are watching every penny. Our family with one teen and one pre-teen is very active and on the go.

Hearty sandwiches are a family favorite because they are filling and easy to eat, but even a sandwich can be gourmet! I love adding unique flavors like brie and my lemon basil mayo to classics like the French Dip. Our family agrees that whether it’s a 3 course meal or a hot steak sandwich, the time we spend together eating and enjoying each other’s company is the best part of mealtime!

Recipe ingredients:

2 12 oz. packaged thin sliced beef steaks
1 10 oz. pakage baby portbello mushroms
1 large sweet or yellow onion
1 8oz wheel of Brie, outer rind removed
1 32 oz. carton of Pacific Natural Foods Beef Broth
4 large speciality Sub or Ciabatta rolls
3 Tbs. butter
1 Tbs. olive oil
1/2 cup mayonnaise (not sandwich spread)
1/2 of a lemon
2 Tbs. fresh finely chopped basil
1 large garlic clove, minced

Salt
Fresh ground pepper

Cooking instructions:

Remove Brie from refrigerator and carefully remove outer rind. Cover cheese and allow to soften at room temperature. Remove beefsteaks from packaging and salt and pepper both sides. Place beefsteaks in a large zip lock bag with 1 cup of beef broth. Seal tightly and marinade 30 minutes, occasionally turning bag. Wipe mushrooms with damp paper towels to clean, and slice. Add sliced mushrooms to zip lock bag and add 1 cup of broth. Seal tightly and also marinade for 30 minutes, occasionally turning bag.

While steak and mushrooms are marinating, Combine mayonnaise, juice from 1/2 of lemon, 1/2 tsp. lemon zest, basil and garlic, 1/2 tsp. of salt and 2-3 grinds of fresh black pepper thoroughly. Cover and place in refrigerator until ready to assemble sandwich. Peel and slice onion in half and then into thin strips. After 30 minutes remove steak and mushrooms. Allow steak to rest at room temperature while you are cooking onions and mushrooms. Pre-heat oven t0 375° Slice each roll in half and place bottom half cut side up on cookie sheet covered with parchment paper. Brush cut side of bottom roll with olive oil. Place in oven for 4-5 minutes to toast bottoms. Remove and set aside for assembly.

Heat butter in large skillet over medium high, being careful not to burn. Sautee onion in skillet until soften and beginning to caramelize. Drain marinade from mushrooms and reserve for later use. Add mushrooms to skillet with 2-3 pinches of salt. Allow mushrooms and onions to continue to soften and caramelize. Remove mushrooms and onions from pan with a slotted spoon and set aside in a small bowl. Drain liquid from pan and add to reserved mushroom marinade.

Return skillet to medium high heat and using tongs remove beefsteak and add to skillet. Beef will begin to separate into long pieces. Discard beef marinade. Cook beefsteak 2-3 minutes on each side, until just a small amount of pink remains in the center of each piece. Be careful not to overcook. Remove beef to cutting board and allow to rest while you make au jus sauce.

Deglaze bottom of pan with 1/2 cup of remaining beef stock quickly scrapping up any cooked bits from bottom of pan. Add in reserved marinade. Continue to cook stirring constantly and deglazing bottom of pan. Add additional 1-1/2 cups beef stock and continue to stir frequently reducing liquid.

While au jus sauce is reducing, slice your Brie and lay on bottom side of toasted roll. Coarsely chop beef into bite size pieces and layer over Brie. Top beef with reserved mushrooms and onions and return to oven for 2-3 minutes. Spread 1 Tbs. of lemon basil mayonnaise on cut side of top of each roll. Remove bottom rolls from oven, place top of rolls cutside down on top of mushrooms and onions and place back in the oven for 2-3 more minutes.

Add salt and pepper to taste to au jus sauce and place in individual dipping bowls. Remove sandwiches from oven and slice each diagonally. Plate and serve with au jus sauce on the side for dipping.