Recipe printed from:

Beef Steak Sandwich with Balsamic Mushrooms and Chèvre – the photo is a depiction of the recipe

Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

This open-faced sandwich is an excellent source of iron and zinc.


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


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.

Nutrient Analysis

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

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1 open-faced sandwich

Renal and Diabetic Exchanges

3 protein
1 starch
1 veg

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

Leave a Reply