London Broil and Portobello Sandwich

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  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 4 servings
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1 1/2 pound London broil

1/2 cup olive oil, plus more for brushing steak

Salt and pepper

1/4 cup balsamic vinegar

4 portobello mushroom caps, cut in slices

1 Vidalia onion, cut in rings

1/2 cup mayonnaise

1 tablespoon grated horseradish or grainy mustard

1/2 cup chopped fresh parsley

1/2 lemon, juiced

4 pieces ciabatta bread, split horizontally

1/4 pound Fontina, sliced

1/3 cup (packed) coarsely chopped arugula leaves


  1. Preheat oven broiler for 5 minutes.
  2. Brush both sides of London broil with olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side. Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 minutes. Remove the steak to a cutting board. Let rest for 5 minutes then slice the steak thinly against the grain.
  3. In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise mixture on both sides of the split ciabatta. Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese. Garnish with arugula, and serve.
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