Grilled Steak and Portobello Stacks

We are down to the final four—get ready for a weekend packed with buzzer-beaters, bracket-busting moments, and bold flavors. As the madness of college basketball takes over, fuel your game day spread with something hearty and stacked with flavor: Grilled Steak and Portobello Stacks.

This recipe flips the script on traditional tailgate fare. Instead of basic burgers or the usual hot dogs, these stacks layer juicy grilled steak, marinated Portobello mushrooms, and melty provolone for a lineup as strong as any team on the court. Balsamic glaze and peppery arugula give each bite a balanced finish—rich, fresh, and made to impress.

Take this sandwich to the next level with the TrueFlame Grill or TrueFlame Griddle. Whether grilling over open flame or on a commercial-grade flat-top, these steak sandwiches come out incredible!

Whether you're hosting the crew or catching the games solo, these steak stacks deliver the kind of big, bold taste fit for the madness of March. Fire up the grill, stack them high, and settle in for a full day of college hoops.

Serves 6-8

Grilled Steak and Portobello Stacks Ingredients

• 2 tablespoons plus 1/4 cup olive oil, divided
• 1 tablespoon Herbes de Provence
• 1 beef tenderloin roast (1-1/4 pounds)
• 4 large portobello mushrooms
• 2 tablespoons balsamic vinegar

Balsamic Onion

• 1 large onion, halved and thinly sliced
• 4-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar

Horseradish Sauce

• 1/2 cup sour cream
• 1-1/2 teaspoons prepared horseradish
• 1/4 teaspoon Worcestershire sauce

Sandwiches

• 12 slices of white bread
• 1/4 cup butter, melted
• 4 cups spring mix salad greens
• 2 tablespoons red wine vinaigrette
• 3/4 cup julienned roasted sweet red peppers

Grilled Steak and Portobello Stacks Directions

1. In a small bowl, combine two tablespoons of oil and Herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling.
2. In a large skillet, cook the onion, sugar, salt, and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside.
3. In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving.
4. Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let the tenderloin stand for 10 minutes.
5. Meanwhile, brush both sides of the bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut the tenderloin and mushrooms into thin slices.
6. Divide mushrooms among four slices of bread. Layer with roasted peppers, greens, and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.

Taken from Summerset