27 min Serves 2 High proteinFamily friendly

Mushroom Swiss-Style Beef Sandwiches

Name: Mushroom Swiss-Style Beef Sandwiches
Total time: 27 min
Yield: 2 servings
Ingredients: 1 pound ground beef; 2 large rolls ciabatta rolls; 4 slices sliced provolone cheese; 1 medium yellow onion; 8 ounces cremini mushrooms; 2 cloves garlic; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 tablespoon olive oil; 0.75 teaspoon kosher salt; 0.5 teaspoon black pepper; 0.5 teaspoon smoked paprika; 2 leaves lettuce

Hearty beef burger vibes, built into a satisfying sandwich with melty cheese and savory mushrooms.

Ingredients

1 poundground beef

2 large rollsciabatta rolls

4 slicessliced provolone cheese

1 mediumyellow onion

8 ouncescremini mushrooms

2 clovesgarlic

2 tablespoonsmayonnaise

1 tablespoonDijon mustard

1 tablespoonWorcestershire sauce

1 tablespoonolive oil

0.75 teaspoonkosher salt

0.5 teaspoonblack pepper

0.5 teaspoonsmoked paprika

2 leaveslettuce (optional)

Steps

Step 1 of 5

Slice the onion and mushrooms thinly, then mince the garlic. Mix the mayonnaise and Dijon in a small bowl.

Step 2 of 5

Heat olive oil in a large skillet over medium-high. Cook the onion and mushrooms with a pinch of salt until browned, about 6 minutes. Stir in the garlic for 30 seconds, then scoop the mixture onto a plate.

Step 3 of 5

Add the ground beef to the same skillet. Season with salt, pepper, smoked paprika, and Worcestershire sauce. Cook, breaking it up, until browned and just cooked through, about 6 to 8 minutes.

Step 4 of 5

Split and toast the rolls cut-side down in the skillet until lightly crisp. Layer beef, mushroom-onion mixture, and provolone on the bottoms, then cover the skillet for 1 minute to melt the cheese.

Step 5 of 5

Spread the Dijon mayo on the tops, add lettuce if using, and close the sandwiches. Serve hot.

1 / 5

All steps

1Slice the onion and mushrooms thinly, then mince the garlic. Mix the mayonnaise and Dijon in a small bowl.
2Heat olive oil in a large skillet over medium-high. Cook the onion and mushrooms with a pinch of salt until browned, about 6 minutes. Stir in the garlic for 30 seconds, then scoop the mixture onto a plate.
3Add the ground beef to the same skillet. Season with salt, pepper, smoked paprika, and Worcestershire sauce. Cook, breaking it up, until browned and just cooked through, about 6 to 8 minutes.
4Split and toast the rolls cut-side down in the skillet until lightly crisp. Layer beef, mushroom-onion mixture, and provolone on the bottoms, then cover the skillet for 1 minute to melt the cheese.
5Spread the Dijon mayo on the tops, add lettuce if using, and close the sandwiches. Serve hot.

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