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Grilled Steak and Portobello Mushroom Sandwiches

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Grilled Steak and Portobello Mushroom Sandwiches

Grilled Steak and Portobello Mushroom Sandwiches

Jessica Braider
My family devoured these mouth-watering sandwiches. For a meatless version, triple the amount of mushrooms instead of using steak.
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Prep Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 6-8 oz. portobello mushroom caps (2 – 4 mushroom caps)
  • 1 lb. boneless steak or use extra portobello mushrooms
  • 1/4 cup extra virgin olive oil
  • 1/8 cup balsamic vinegar
  • 1/2 tsp. chili powder or more to taste
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 1/4 tsp. salt
  • 3 Tbsp. herbed or plain goat cheese
  • 4 whole wheat buns (use wheat/gluten-free, if needed)


  • Gently scrub the mushroom caps under cold running water with a vegetable brush. Gently dry and place the mushrooms, gill sides up, and the steak in a large flat dish with sides.
  • In a measuring cup, whisk together the oil, vinegar, chili powder, garlic and salt. Pour the mixture evenly over the mushrooms and steak, and flip to coat, leaving the mushrooms with the gills up. Marinate it in the refrigerator for at least 10 minutes and up to 24 hours, if time allows.
  • Heat the grill (or the broiler) to medium-high heat. Take the goat cheese out of the refrigerator to soften it.
  • Grill (or broil) the mushrooms and steak for 4-6 minutes per side until the mushrooms are nicely browned and the steak reaches desired doneness. Discard the excess marinade.
  • For the last minute of cooking, put the buns on the grill (or in the toaster) to lightly brown the insides of the bread.
  • Remove the buns, mushrooms, and steak from the grill (or broiler), and thinly slice the mushrooms and steak. Spread a thin layer of goat cheese evenly over the inside bottoms of the buns, layer them with slices of steak and mushrooms, and serve.

Slow Cooker Directions:

  • No need to marinate. After scrubbing and drying the mushrooms, place them and the steaks in the slow cooker. Whisk together the marinade ingredients and pour into the slow cooker, tossing gently to coat the mushrooms and steak. Cook on low for 6-8 hours or high for 3-4 hours, then serve as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Make the marinade and marinate the mushrooms and the steak in the refrigerator, remove the goat cheese from the refrigerator (up to 2 hours before using) to soften.
Scramble Flavor Booster: Use chipotle chili powder instead of regular chili powder and serve the sandwiches with spicy mustard or horseradish sauce in addition to or instead of the goat cheese.
Tip: Portobello mushrooms are often considered the “steak” of vegetables because of their meaty texture. For an easy lunch or dinner, you can prepare the mushrooms as directed above and serve them (whole) on a bun with all the usual burger fixings.
Nutritional Information Per Serving (% based upon daily values): Calories 420, Total Fat: 21g, 32%; Saturated Fat: 6g, 30%; Cholesterol: 70mg, 23%; Sodium: 300mg, 13%; Total Carbohydrate: 33g, 11%; Dietary Fiber: 5g, 20%; Sugar: 6g; Protein: 30g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, Grilling, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Nut-Free, Sandwiches/Wraps, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
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