A fun and simple meal to get the whole family involved using Campbell’s®. These steak sandwiches are very versatile!
- 1.5 pounds flank steak, trimmed*
- 2 teaspoons kosher salt* (see note about salt below)
- 2 teaspoons pepper
- 3 Tablespoons olive oil
- 2 Tablespoons red wine vinegar, or another similar vinegar
- 1 teaspoon Italian seasoning
- 1 heaping teaspoon toum, or 2 teaspoons garlic powder
- 2 teaspoons toum, or 3 cloves garlic, minced
- 1 can (10.5 oz) Campbell’s® Cream of Mushroom Soup
- 1/2 cup of water
- 1 teaspoon black pepper
- 1 teaspoon dry or fresh thyme
- 1/2 teaspoon kosher salt, adjust as needed*(see note about salt below)
Mushroom + Onion Mixture
- 8 oz sliced cremini, white or Portobello mushroom
- 2 large onions, sliced
- 4 Tablespoons olive oil, divided
- 1 Tablespoon toum, or 2 cloves garlic minced
- Kosher salt as needed*
- Kaiser rolls
- Extra toum or olive oil for toasting bread
- Blue cheese or your favorite cheese, provolone is also a great option
- Hot peppers
- Shredded cabbage or other green
- Anything else you’d like to include on your sandwich
- Prepare your flank steak by trimming any excess fat.
- Mix your marinade ingredients together and place in large sealed bag with flank steak. Allow to marinade for an hour over overnight.
- Be sure to remove your steak one hour before cooking to allow to come to room temperature for more even cooking.
- If you have a cast iron grill pan, or any grill pan – you’ll want to use that. Otherwise, a traditional skillet works well. Heat your pan on high for 5 minutes until hot.
- Place your flank steak down and allow to sear for 2-3 minutes. You’ll know your steak is ready when you see grill/sear marks and browned.
- Flip and repeat on second side for 3-4 minutes.
- You can use a thermometer to check for doneness.
Insert thermometer into the thickest part of the steak: 120F for very rare, 125F for rare and 130F for medium rare. You don’t want to cook beyond that.
- Remove pan from heat. Allow steak to rest for 10 minutes before slicing.
- In a small saucepan on medium heat, add your toum – if you are using minced garlic, add 1 teaspoon olive oil and heat garlic until JUST fragrant. Quickly add your soup and water.
- Whisk until just combined and add your seasonings.
- I always taste before adding salt, especially since the soup is already seasoned. Adjust accordingly.
Mushroom + Onion Mixture
- In a 10″ skillet, or something similar heat 2 tablespoons olive oil on medium-high heat. Add your onions and cook for 5 minutes until they begin to brown slightly and become translucent.
- Add a teaspoon of kosher salt* and continue to cook for another 5 or more minutes.
- I prefer my onions NOT to be fully caramelized for this dish but you certainly can continue cooking to caramelize.
- Remove onions from pan, set aside.
- Add 2 tablespoons of olive oil into the same skillet on medium-high heat.
- Add your mushrooms and begin to cook for 3-4 minutes until they soften.
- As they begin to soften add your toum or minced garlic and cook for another 3-4 minutes.
- Salt at the very END, salting early will release moisture into the mushrooms.
- Combine your onions and mushrooms and season as needed. Set aside.
- When you’re ready to enjoy your steak sandwiches, take your Kaiser or hard rolls and smear a bit of toum or olive oil on the inside. Place rolls on a sheet pan and into the oven on broil.
- Allow the rolls to brown, this gives a good base for the steak sandwich components and won’t make it soggy.
- Once rolls are toasted, begin adding your ingredients –
a smear of mushroom sauce
a few slices of steak
onion mushroom mixture
more mushroom sauce
or whatever other toppings you’d like to include…
- Place filled sandwiches back into oven on broil for 3-4 minutes until tops are crisp and cheese melts.
- Different types of salt have different levels of saltiness – I always season and taste along the way to make sure I have my flavors balanced. Kosher salt tends to be LESS salty than table salt. If using table salt, be sure to HALF the measurement and begin there.
- An alternative to cooking a whole flank steak is to purchase pre-sliced carne asada or even thinly sliced beef. Season the same way and cook in a hot skillet in batches.
- All components can be made ahead and assembled the same you’re ready to eat.
- Meat can be frozen up to 3 months in sealed packaging. I like to wrap in plastic wrap, then foil and pop into a sealed freezer bag for optimum freshness.
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