Steak Mushroom Ciabatta Sandwich with Caramelized Red Onions and Rocket

Ingredients

• 1 pack Giorgio Sliced Mushroom Grill Pack with Steak Seasoning (8-ounce pack; includes seasoning packet)
• 2 Ciabatta rolls (Alternatively, use 1 ciabatta loaf sliced in half lengthwise)
• 1 Sirloin steak (8–12 ounces)
• 0.5 tbsp Cooking oil (For cooking the steak)
• 1 tbsp Butter (For cooking the steak)
• 1 clove Garlic (1–2 cloves, lightly crushed)
• Fresh thyme (A few sprigs)
• 1 Red onion (1 medium onion, thinly sliced)
• 1 tbsp Cooking oil (For caramelizing the onions)
• 1 tbsp Brown sugar
• 1 tbsp Balsamic vinegar
• Salt (To taste, plus a pinch for the onions)
• Black pepper (To taste, for seasoning the steak)
• 3 tbsp Mayonnaise (For the mustard mayo)
• 1 tbsp Whole-grain mustard (For the mustard mayo)
• 1 tbsp Fresh chives (1–2 tablespoons, finely chopped)
• 2 handfuls Arugula (Rocket)
• Water (A splash, only if the onions begin to catch)

Steps

1. 1

   Choose either the grill or oven method for the mushrooms. For the grill, preheat it to 450°F. For the oven, preheat the oven to 450°F.

2. 2

   Remove the cardboard sleeve, plastic wrap, and seasoning packet from the mushroom grill pack. Add 2 tablespoons of cooking oil to the mushrooms, sprinkle over the seasoning, and toss until evenly coated.

3. 3

   For the grill method, place the tray directly on the grill and cook for 25–30 minutes, stirring occasionally, until the mushrooms are tender and fully cooked. For the oven method, place the tray in the oven and roast for 25–30 minutes, stirring occasionally, until the mushrooms are caramelized and cooked through. For best results, cook to an internal temperature of 165°F.

4. 4

   Heat 1 tablespoon of cooking oil in a skillet over low to medium heat. Add the sliced red onion and a pinch of salt.

5. 5

   Cook the onions very gently for 20–25 minutes, stirring occasionally, until softened and lightly golden. Add a splash of water if they begin to catch on the pan.

6. 6

   Once the onions are completely soft, add the brown sugar and balsamic vinegar. Continue cooking for another 5 minutes, stirring often, until the onions are jammy and caramelized. Remove from the heat and set aside.

7. 7

   Pat the steak dry and rub the ½ tablespoon of cooking oil all over it. Season well with salt and black pepper.

8. 8

   Heat a skillet over medium-high heat. Once hot, add the steak and press it down with a spatula to ensure even contact with the pan.

9. 9

   Flip the steak, then add the butter, lightly crushed garlic, and thyme. Cook for 2–3 minutes per side, depending on the steak’s thickness and desired doneness, spooning the melted butter over the steak as it cooks.

10. 10

    Remove the steak from the pan and let it rest for 5–10 minutes before slicing it thinly.

11. 11

    In a small bowl, mix the mayonnaise, whole-grain mustard, and finely chopped chives until combined. Set the mustard mayo aside.

12. 12

    Lightly toast the ciabatta in a dry pan, oven, or toaster until golden and crisp.

13. 13

    Spread the mustard mayo on both cut sides of the toasted ciabatta.

14. 14

    Layer the arugula on the bottom half of the ciabatta, followed by the sliced steak, cooked mushrooms, and a generous spoonful of caramelized onions.

15. 15

    Top with the other half of the ciabatta. Slice and serve immediately while the steak is still warm.

Notes

For extra richness, add a slice of Gruyère, cheddar, or provolone. Letting the steak rest keeps it juicy when sliced. For more acidity, add a splash of balsamic glaze during assembly. Leftover caramelized onions keep in the refrigerator for up to 4 days.

Nutrition per serving

• main
• sandwich
• high-protein
• restaurant-style
• grilled
• oven-roasted
• beef
• make-ahead component