Portobello, Onion, and Gorgonzola Steak Sandwiches with Roasted Asparagus

An easy recipe with an impressive sounding name was on tap for dinner last night.  Portobello, Onion and Gorgonzola Steak Sandwiches did not take long to whip up and had the meaty flavor of portebello mushrooms and steak along with bite of Gorgonzola cheese.

Our family wolfed down the meal in about 15 minutes because of impending softball practice and drum lessons. Oh well, it made for good leftovers the following night. I served up a side of roasted asparagus with Parmesan cheese grated on top. Just trim the woody bottoms off the stalks, drizzle with olive oil, sprinkle with salt and pepper and roast in a 400 degree oven for about 20 minutes. Grate some parm over the top when you plate it up. The sandwiches were served open face, so a fork and knife was a big help.

If you need a quick appetizer, you can make these on slices of a baguette. You can even skip the steak if you are cheap. People will still think you are amazing. But give me credit for the recipe.

Portobello, Onion and Gorgonzola Steak Sandwiches

serves 5

about 2 - 2 1/2 pounds London broil, you can also use a flank or sirloin steak
1/3 cup red wine vinegar
2/3 cup olive oil
good pinch of salt and pepper
1 tsp Dijon mustard

1 pound portobello mushrooms, I used the baby portobellos, sliced
1 large sweet onion, like a Vidalia or Maui sweet, sliced thin
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon dried thyme
salt
pepper
1 and 1/2 cups beef stock

10 slices of grilled or toasted rustic bread
1/3 cup Gorgonzola cheese, crumbled

Whisk the red wine vinegar, olive oil, salt and pepper, and Dijon mustard in a bowl. Put the steak in a ziploc bag and pour marinade over the top. Squish the bag around to coat the whole steak. Marinate for at least 30 minutes or up to an hour.

Heat a large saucepan to medium high. Add the butter and olive oil. Add the mushrooms and onions and saute for about 15 - 20 minutes. Season with the thyme a little salt and the pepper. Watch the amount of salt because the stock can be salty. Add the stock and reduce the heat to low. Simmer for about 15 minutes to concentrate the beefy, mushroomy, and oniony flavor.

Meanwhile, heat a grill pan or grill to medium high.  Grill the steak to medium rare; about 7 - 8 minutes per inch of thickness of the meat.  Let rest for about 10 minutes. Slice into thin pieces. Put 2 slices of the bread on a plate. Top each with 4 or so slices of the steak. Put a generous helping of the mushrooms and onions on top and ladle some of the au jus over everything. Sprinkle with the Gorgonzola cheese. Serve with napkins.