Beef Stroganoff Sandwich

Beef stroganoff on the grill? We take all the elements of this comfort food classic and spin them into a hearty, fresh open-faced sandwich[ that's perfect for summer grilling and warm-weather eating.]

Total Time:
35 min
15 min
10 min
10 min

4 servings

  • 1/2 cup sour cream
  • 2 tablespoons whole-grain mustard
  • Freshly ground black pepper
  • 1 pound flank steak
  • 1 tablespoon Worcestershire sauce
  • Kosher salt
  • 3 portobello mushrooms, stems removed
  • 2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates and drizzling
  • 1 large yellow onion, sliced into 1/4-inch-thick rounds
  • Four 1/2-inch-thick slices rustic country bread
  • 1 clove garlic, halved
  • 1/2 cup fresh parsley leaves
  • Juice of 1/2 lemon
  • Prepare a grill or grill pan for medium-high heat. Cut a 30-by-12-inch piece of aluminum foil.

  • Mix together the sour cream, mustard and a few grinds of pepper in a small bowl. Cover and set aside.

  • Rub the flank steak all over with the Worcestershire sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle the mushroom caps with 1 tablespoon of the oil.

  • Place the onions in a single layer in the middle of the foil. Drizzle with the remaining tablespoon oil, and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Fold over the foil; crimp all the open sides tightly while keeping the packet flat.

  • Lightly oil the grill grates. Grill the steak 7 to 8 minutes per side for medium-rare. Let it rest 10 minutes, covered loosely with foil, then slice thinly across the grain.

  • Meanwhile, place the onion foil packet and the mushrooms on the grill. Cook the foil packet for 4 minutes per side; remove from the grill, and keep sealed for 5 minutes so the onions continue to soften as they cool. Grill the mushrooms until tender, about 3 minutes per side; slice thinly, and season with 1/4 teaspoon salt and some pepper.

  • Grill the bread slices until you see grill marks and some char, 30 seconds to 1 minute per side. Rub each grilled slice with the cut side of a garlic clove. Drizzle with oil.

  • Assemble the open-faced sandwiches: On each slice of bread, spread 1 tablespoon of the sour cream sauce. Top with the steak, mushrooms, onions, another tablespoon of sauce and parsley. Finish with a squeeze of lemon juice and some salt and pepper.

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    Beef Stroganoff

    Recipe courtesy of Rachael Ray