What’s For Lunch? Open Faced Steak Sandwich, with Portobello Mushroom Caps


UPC’s Open Faced Steak Sandwich

I have been using the Portobello Mushroom Caps for some time as my burger buns in restaurants. I ask for it in almost every restaurant I go to, and when they say yes, I get all excited and often go back! But this past weekend was the first time I’ve done it at home. I was inspired by the food, the cooking style, and even how much we all enjoyed it when we ate it! I was so inspired, in fact, that I decided to see what other ways I could use that idea. Today’s meal: the open faced steak sandwich.
This is most often served as a steak on top of a baguette, or some garlic bread. It’s an interesting meal, and one that I used to enjoy thoroughly when I was pre-Paleo. The idea of eating a steak from a slice of otherwise enticing bread was always something that sold me. Since going Paleo, of course, I haven’t recreated that dish. Until today.

Open Faced Steak Sandwich; What you’ll need:

  • 1 lb Grass-Fed Steak
  • 4 Portobello Mushroom Caps
  • Spices: I used black pepper and turmeric
  • 1 tablespoon Coconut Oil
  • Green Olives
  • Burger dressings: Lettuce leaves, Sliced Tomato, Sliced Onion, etc.

Serves: 2
Cook and Prep Time: 45 minutes

1. Coat a large baking sheet with the coconut oil, then place the mushroom caps face up on the sheet.

2. Put the mushroom caps in the oven at 400 degrees.

3. After 20 minutes of bake time, flip the mushroom caps so that they’re face down.

4. After flipping the mushroom caps, add the steak to a pan and cook on high, covered.

5. Give the steak 3-4 minutes before turning the heat down to medium.

6. After about 7-8 minutes of cook time, flip the steak and spice the top with your spices. Continue to cook on medium, covered.

7. About 3 minutes before meal time, turn the steak back up to high heat.

8. Cook the steak for 1 minute on high, then flip it again, to cook for the remaining 2 minutes. Leave the pan uncovered for the remainder of the meal.


Serve the “bottom” mushroom cap on each plate first. These should be somewhat soggy, since heating a mushroom cap often releases the water it has stored inside it. That’s fine, and it will taste delicious! Serve the steak on top of the “bottom” mushroom cap. Then serve the “top” mushroom cap to the side of the steak, and layer your “burger fixings” on top of the “top” cap. Now add your salad and/or green olives to the plate to make a complete meal. And enjoy!

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