Steak'n'Cheese Sandwiches

I never measure the ingredients in this delicious recipe, I just "eyeball" everything.


  • 12 thin slices, inside round beef*.
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  • Dijon mustard
  • Chopped onion
  • Worcestershire sauce
  • 4 crusty buns
  • sliced mushrooms
  • cheddar cheese
  • butter or margarine
  • garlic, freshly chopped or powderd, to taste

*I know them as sandwich slices, here in Northern Canada.


Flatten beef slices, set aside. Combine mustard, finely chopped onion and worcester sauce in a bowl. Mix well, spread enough of the mixture on each beef slice to taste. Roll up and place seamside down on heated skillet, secure with tooth pick if need be. When browned, I use two forks to flip, removing first toothpicks, then replacing picks if meat wants to unroll. These only take a few minutes each side to cook.

While beef is cooking, slice desired amount of fresh mushrooms and cheese. We use a combination of mozza and Canadian cheddar. Set aside. Slice buns and toast. When meat is done, remove from pan and keep warm. Add sliced mushrooms in single layer on heated skillet and add cheese on top of mushrooms. Heat until cheese melts and mushrooms shrink. This mixture will become your cheese sauce. Spread butter mixed with garlic on bottom half of toasted buns, place meat rolls on butter, minus the toothpicks! Spoon cheese and mushroom sauce over meat and top with second half of bun.


Serve with salad and napkins!

By Yvonne from Cold Lake, Alberta


June 18, 20080 found this helpful

Sounds heavenly! Are the "inside round beef slices" just essentially thin roast beef?

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