Steak and Mushroom Reubens

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READY IN: 30mins
Recipe by Little Suzy Homemak

From Bon Appetit

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 3 teaspoons coarsely ground pickling spices
  • 12 ounces flank steaks
  • 12 large fresh shiitake mushrooms, stemmed
  • 12 slices deli rye bread with seeds
  • 14 cup fat-free thousand island salad dressing
  • 1 12 cups drained sauerkraut, from a jar
  • 6 ounces thinly sliced gruyere cheese
  • nonstick vegetable cooking spray

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle 1 1/2 teaspoons pickling spice on each side of steak, then sprinkle both sides with salt and pepper. Add steak to skillet and cook to medium rare, about 4 minutes per side. Transfer to cutting board. Add mushrooms to same skillet. Cover and cook until mushrooms are tender, turning occasionally, about 3 minutes. Transfer mushrooms to a bowl.
  2. Thinly slice steak on diagonal. Arrange 6 bread slices on work surface. Spread with dressing. Layer each with steak, 2 mushroom caps, sauerkraut, and cheese. Top with remaining bread slices.
  3. Spray 2 large nonstick skillets with cooking spray. Add sandwiches to skillets; place over medium heat. Cover and cook until bottoms are golden, about 3 minutes. Remove skillets from heat. Remove sandwiches. Spray skillets with nonstick spray. Turn sandwiches over into skillets. Cover and cook until bottoms are golden and cheese is melted, 2-3 minutes.

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