Dad-Approved Dinners: 11 Recipes for Father's Day

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Steak and Mushroom Sandwich

A hearty steak and mushroom sandwich is sure to impress Dad this Father’s Day. Served on a homemade baguette, this sandwich is perfect for a satisfying and flavorful meal. Short on time? Swap the homemade baguette for Dad’s favorite store-bought bread!
Ingredients (for 4 people):

For the Baguette:

• 2 cups all-purpose flour
• 1 cup warm water
• 1 packet active dry yeast (2 1/4 tsp)
• 1 tsp salt

For the Tenderloin:

• 1 lb beef tenderloin, sliced into 1/2-inch thick steaks
• Salt and pepper, to taste
• 2 tbsp olive oil

For the Mushrooms:

• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Onions:

• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp sugar
• 1 tbsp balsamic vinegar

For the Toppings:

• 8 slices Monterey Jack cheese
• 1 cup fresh arugula
• 1/2 cup sun-dried tomatoes, sliced

Instructions:

1. In a bowl, dissolve yeast in warm water and let it sit for 5 min. until foamy.
2. Add flour and salt to the yeast mixture, stirring until a dough forms.
3. Knead the dough on a floured surface for about 10 min. until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size. Preheat the oven to 450°F (230°C).
5. Gently punch down the dough and shape it into a baguette. Place it on a baking sheet lined with parchment paper.
6. Make several diagonal slashes on the top of the baguette with a sharp knife.
7. Bake for 20-25 min. or until golden brown. Let it cool on a wire rack.
8. In a large skillet, melt butter over medium heat, add the sliced onions, and cook, stirring occasionally, for about 10 min. until softened.
9. Sprinkle sugar over the onions and continue cooking for another 10-15 min., stirring frequently, until caramelized.
10. Stir in balsamic vinegar and cook for another 2 min. Remove from heat and set aside.
11. In a separate skillet, heat olive oil over medium heat and add sliced mushrooms, season with salt and pepper, and cook for about 5-7 min. until golden and tender. Set aside.
12. Season the beef tenderloin slices with salt and pepper.
13. In a large skillet, heat olive oil over medium-high heat. Cook the beef slices for about 2-3 min. per side, or until desired doneness. Remove from heat and let rest.
14. Slice the homemade baguette into 4 equal pieces and then slice each piece horizontally without cutting completely through. 
15. Layer the bottom half of each baguette with grilled mushrooms, caramelized onions, cooked beef tenderloin slices, and Monterey Jack cheese.
16. Place the sandwiches under a broiler for 1-2 min., or until the cheese is melted and bubbly.
17. Top with fresh arugula and sun-dried tomatoes. Serve immediately, and enjoy!