Steak and Mushroom Reubens |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
12 slice(s) deli rye bread with seeds |
1 1/2 cup(s) drained sauerkraut |
1/4 cup(s) fatfree thousand island dressing |
12 ounce(s) flank steak |
3 teaspoon(s) ground pickling spice |
12 large fresh shiitake mushrooms, stemmed |
nonstick olive oil spray |
1 tablespoon(s) olive oil |
6 ounce(s) thinly sliced gruyere cheese |
Directions:
1. Heat oil in nonstick skillet over mediumhigh heat. Sprinkle 1 1/2 tsp pickling spice on each side of steak, then sprinkle both sides with salt and pepper. Add steak to skillet and cook to mediumrare, about 4 minutes per side. Transfer to cutting board. Add mushrooms to same skillet. cover and cook until mushrooms are tender, turning occcasionally, about 3 minutes. Transfer mushrooms to bowl.
2. Thinly slice steak on diagonal. Arrange 6 bread slices on work surface. Spread with dressing. Layer each with steak, 2 mushroom caps, sauerkraut, and cheese. Top with remaining bread slices.
3. Spray skillet with nonstick spray. Add sandwiches to skillet over medium heat. Cover and cook until golden, about 3 minutes. Turn over and cook until cheese is melted, about 23 minutes.
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