Beefsteak, Cheese, Onion and Mushroom Grinder

Preparation:  10 min. Cooking: 15 min. Total: 25 min.
Recipe photo
  • 4 Tbsp butter
  • 1 medium onions , sliced
  • 1 medium green bell peppers , sliced into long strips
  • 4 large, fresh mushrooms , sliced
  • 1 1/2 Lb well-marbled boneless beef top sirloin steak , or other type of steak, sliced as thinly as possible
  • 4 Tbsp chopped pickled jalapeno peppers , or other pickled hot pepper
  • 3 tsp hot pepper sauce
  • 6 slice Muenster cheese , or sharp cheddar
  • salt and pepper to taste
  • 1 French baguettes , cut in thirds then each third in half lengthwise
Melt half of the butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.

Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.

Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
Calories
1000 Cal
Fat
47 g
Carbs
54 g
Protein
91 g
Fiber
3.3 g
Sugar
5.6 g
Cholesterol
220 mg
Sodium
1500 mg


Nutrients

Fiber     3.3 g
Fat     47 g
Sugar     5.6 g
Carbs     54 g
Protein     91 g
Calories     1000 Cal

Fats

Fat, Poly     2.2 g
Fat, Mono     14 g
Fat, Sat     26 g
Fat, Trans     0 g
Fat, Percent     42 %

Vitamins

Vitamin, K     10 mcg     8.5 %
Vitamin, A     1300 IU     44 %
Vitamin, B12     4.7 mcg     190 %
Niacin     24 mg     150 %
Riboflavin     0.8 mg     64 %
Vitamin, C     25 mg     28 %
Vitamin, D     14 IU     2.3 %
Vitamin, B6     1.7 mg     110 %
Vitamin, E     1.8 mg     12 %
Panto, Acid     2.3 mg     45 %
Choline     290 mg     52 %
Thiamin     0.6 mg     50 %

Minerals

Calcium     500 mcg     50 %
Phosphorus     920 mg     130 %
Magnesium     100 mg     25 %
Copper     0.5 mcg     51 %
Fluoride     0.5 mcg     13 %
Zinc     15 mg     140 %
Cholesterol     220 mg     5 %
Sodium     1500 mg     98 %
Selenium     110 mcg     200 %
Manganese     0.6 mg     8.2 %
Potassium     1200 mg     26 %
Iron     8.2 mg     100 %