Molasses adds sweetness to this hearty sandwich. It’s special enough to serve at any get-together.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 4 SERVINGS
1/4 cup molasses
2 tablespoons brown sugar
2 tablespoons olive oil, divided
1 tablespoon Dijon mustard
4 beef tenderloin steaks (1 inch thick and 4 ounces each)
2 large portobello mushrooms, stems removed
4 kaiser rolls, split
4 slices Swiss cheese
1. In a large resealable plastic bag, mix molasses, brown sugar, 1 tablespoon oil and mustard. Add steaks; seal bag and turn to coat. Refrigerate up to 2 hours.
2. Drain beef, discarding marinade. Brush mushrooms with remaining oil. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
3. Grill mushrooms, covered, for 8-10 minutes or until tender, turning occasionally. Remove steaks and mushrooms from grill; let stand 5 minutes.
4. Grill rolls, cut side down, for 2-3 minutes or until lightly toasted. Cut mushrooms and steaks into slices. Serve in rolls with cheese.