Top Round Steak Sandwich with Mushrooms Recipe
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.
- 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
