Introduction

This Top Round Steak Sandwich with Mushrooms is a hearty and flavorful meal that’s perfect for a satisfying lunch or dinner. Tender, marinated steak slices are paired with sautéed mushrooms and melted provolone cheese, all nestled inside a toasted sub roll. It’s a crowd-pleaser that’s easy to prepare and sure to impress.

Top Round Steak Sandwich with Mushrooms Recipe - Recipe Image

Ingredients

2 pounds top round steak (thinly sliced)
1 tablespoon oil
16 ounces sliced mushrooms (brown or white)
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons garlic powder
1/2 teaspoon black pepper
1 teaspoon hot sauce (optional)
4 large sub rolls (8-10″ in length)
4 tablespoons butter
1/2 teaspoon garlic salt
8 slices provolone cheese
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder

Instructions

Step 1: Make the marinade by combining soy sauce, vegetable oil, lemon juice, Worcestershire sauce, dried basil, garlic powder, black pepper, and hot sauce (if using) in a zip top bag or container. Mix well.
Step 2: Add the thinly sliced top round steak to the marinade. Toss until evenly coated, then refrigerate for 15-30 minutes.
Step 3: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the marinated steak slices in a single layer, avoiding overcrowding. Let cook undisturbed for 2-3 minutes to develop a sear, then flip and cook for another 2-3 minutes until cooked through. Cook in batches if necessary.
Step 4: While the steak cooks, sauté the sliced mushrooms in the skillet until browned and tender. Set aside.
Step 5: Combine mayonnaise, Worcestershire sauce, smoked paprika, and garlic powder in a small bowl to make the sandwich sauce.
Step 6: Preheat the oven to 350˚F (175˚C). Slice the sub rolls in half and butter both cut sides. Sprinkle garlic salt evenly over the buttered sides.
Step 7: Place the rolls cut side up on a baking sheet and bake for 5-7 minutes until the edges turn golden brown.
Step 8: Remove the rolls from the oven. Spread the prepared sauce on one side of each roll. Layer with cooked steak, sautéed mushrooms, and two slices of provolone cheese per sandwich.
Step 9: Return the sandwiches to the oven and bake for an additional 8-10 minutes until the cheese melts.
Step 10: Serve warm, spooning any pan juices over the sandwiches for extra flavor. Enjoy!

Tips & Variations

For extra richness, add caramelized onions or a slice of crispy bacon to the sandwich.
You can substitute provolone with mozzarella or Swiss cheese if preferred.
If you like a little spice, add extra hot sauce to the marinade or sandwich sauce.
Thinly slice the steak yourself for better texture, or ask your butcher to do it for you.
Use fresh garlic instead of garlic powder for a more robust flavor in the sauce.

Storage

Store leftover sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350˚F until warmed through and the cheese is melted again. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this sandwich?

Yes, sirloin or flank steak also work well for this recipe, but top round is preferred for its tenderness and flavor when sliced thinly.

How can I make the sandwich vegetarian?

Replace the steak with grilled mushrooms and a plant-based cheese or extra provolone. You can also add sautéed bell peppers and onions for added texture and flavor.

Top Round Steak Sandwich with Mushrooms Recipe

Print Recipe

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4.8 from 100 reviews

This Top Round Steak Sandwich with Mushrooms is a savory and satisfying dish featuring tender, marinated top round steak seared to perfection and topped with melted provolone cheese on toasted sub rolls. The steak is marinated in a flavorful blend of soy sauce, lemon juice, Worcestershire sauce, and spices, then cooked with sautéed mushrooms. Finished with a creamy and tangy sandwich sauce, this easy-to-make recipe delivers a hearty and delicious meal perfect for lunch or dinner.

Author: Ella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Stovetop and Baking
Cuisine: American

Ingredients

Scale

For the Steak and Marinade

2 pounds top round steak, thinly sliced
1 tablespoon oil (for cooking)
16 ounces sliced mushrooms (brown or white)
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons garlic powder
1/2 teaspoon black pepper
1 teaspoon hot sauce (optional)

For the Sandwich

4 large sub rolls (8–10 inches in length)
4 tablespoons butter
1/2 teaspoon garlic salt
8 slices provolone cheese

For the Steak Sandwich Sauce

2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder

Instructions

Prepare the marinade: In a zip-top bag or container, combine soy sauce, vegetable oil, lemon juice, Worcestershire sauce, dried basil, garlic powder, black pepper, and optional hot sauce. Mix until well combined to create the marinade.
Marinate the steak: Add the thinly sliced top round steak to the marinade and toss or massaging to coat all pieces evenly. Seal and refrigerate for 15-30 minutes to allow the flavors to penetrate the meat.
Sear the steak: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated steak slices in a single layer without overcrowding. Let them cook undisturbed for 2-3 minutes to develop a nice sear, then flip and cook another 2-3 minutes until done. Cook in batches if necessary.
Cook the mushrooms: In the same skillet, briefly sauté the sliced mushrooms until tender, absorbing any leftover steak juices and enhancing flavor.
Make the sandwich sauce: In a small bowl, combine mayonnaise, Worcestershire sauce, smoked paprika, and garlic powder. Stir until smooth and well mixed.
Prepare the rolls: Preheat oven to 350°F (175°C). Cut each large sub roll in half lengthwise, then butter each cut side and sprinkle with garlic salt evenly.
Toast the rolls: Place the buttered rolls on a baking sheet and bake for 5-7 minutes until the edges turn golden brown and slightly crispy.
Assemble the sandwiches: Remove the toasted rolls from the oven, spread the prepared sandwich sauce on one side of each roll, then layer the seared steak slices, sautéed mushrooms, and provolone cheese slices on top.
Melt the cheese: Return the assembled sandwiches to the oven and bake for an additional 8-10 minutes or until the cheese has melted and everything is heated through.
Serve: Remove from the oven and serve the sandwiches warm. Spoon any pan juices from the cooked steak over the sandwiches for extra flavor. Garnish with freshly chopped parsley if desired and enjoy!

Notes

To ensure even cooking and prevent overcrowding, cook the steak in batches if your skillet isn’t large enough to hold all the meat at once.
Marinating the steak for longer than 30 minutes (up to 2 hours) can deepen the flavor, but avoid much longer to prevent meat texture changes.
You can substitute provolone cheese with mozzarella or Swiss cheese if preferred.
Adding hot sauce to the marinade is optional but adds a nice subtle heat.
For a gluten-free option, use gluten-free sub rolls and soy sauce.

Keywords: top round steak sandwich, mushroom steak sandwich, seared steak sandwich, provolone cheese sandwich, easy steak sandwich, marinated steak sandwiches