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Red, White and Blue Sandwich

Makes: 4  servings Prep 15 mins Grill 12 mins


  • 1 pound  beef top loin steak
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
Mushroom Topping:
  • 3 tablespoons  olive oil
  • 1/2 cup  minced shallots
  • 2 teaspoons  minced garlic
  • 1 pound  small white mushrooms, sliced
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  freshly ground black pepper
  • 1 loaf Italian bread, split
  • 1/4 pound  Saga Blue cheese or other blue cheese, rind removed, broken into small pieces


1. Heat grill for direct grilling.

2. Sprinkle both sides of steak with the 1/2 teaspoon salt and the 1/4 teaspoon pepper. Grill steak over medium* heat 6 to 7 minutes per side or until instant-read thermometer inserted into thickest side of steak registers 140 degrees F. Transfer to cutting board and let stand 5 minutes before slicing. (Internal temperature will increase to 145 degrees F. for medium-rare.)

Make Mushroom Topping::

3. Meanwhile, heat oil in skillet over medium-high heat; add shallots and cook, stirring, 2 minutes. Stir in garlic; cook 30 seconds. Remove half mixture to cup; set aside. Add mushrooms, the 1/4 teaspoon salt and the 1/8 teaspoon pepper to skillet; cook 6 to 7 minutes or until golden.

4. Thinly slice steak. Spread bottom half of bread with shallot mixture. Arrange steak slices on top. Spoon on mushrooms, then divide and dot cheese over mushrooms. Cover with top half of bread and cut crosswise into 4 sandwiches. Makes 4 servings.


  • To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)635,
  • Fat, total(g)31,
  • chol.(mg)73,
  • sat. fat(g)11,
  • carb.(g)52,
  • pro.(g)37,
  • sodium(mg)1296,
  • Percent Daily Values are based on a 2,000 calorie diet