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Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

Renal Diet Nutrient Analysis

  • Servings per recipe: 4
  • Serving size: 1 open-faced sandwich

Nutrient Analysis

  • Calories: 362
  • Protein: 24g
  • Carbohydrates: 27g
  • Fibre: 2g
  • Total Fat: 17g
  • Sodium: 356mg
  • Phosphorus: 228mg
  • Potassium: 365mg

Renal and Diabetic Exchanges

3 protein
1 starch
1 veg


2 tbsp (30 mL), olive or vegetable oil
2 cups, sliced mushrooms
2 cloves garlic, minced
1 cup, sliced onion
1/4 cup, balsamic vinegar
200 grams, Beef inside round or Sirloin tip steak (1/3 cup per open sandwich)
Black pepper, ground
1 baguette (about 9" long)
1/2 cup crumbled goat cheese
1/2 cup arugula

View Modification Options

Modification Options

If using a Grilling steak, cook a 1-inch (2.5 cm) steak for 5 to 6 minutes per side for medium-rare.


1.  Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, until onion softens and water from mushrooms cooks off. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Set aside.

2.  Rub steak with pepper to your liking. Grill or pan-fry over medium-high heat on lightly oiled grill or pan for 3 to 4 minutes per side.

3.  Slice steak thinly on the diagonal. Drape slices of steak on each baguette bottom piece. Top each with mushroom mixture, goat cheese and arugula.  Makes 4 open sandwiches.

Beef Steak Sandwich with Balsamic Mushrooms and Chèvre, 3.9 out of 5 based on 15 ratings