Deli London Broil 2 for 1

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Recently I was trying to think of something quick to make that would not involve chicken. Don’t get me wrong. I love chicken but every now and then my family wants to eat meat without feathers or scales. Red meat is not really part of our diet but a nice piece of beef once in a while is welcomed.

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I had no idea of what to make when I got to the grocery store. I was wondering around the deli department when I saw a beautiful piece of London broil on sale. Sandwiches first came to mind but then I thought I could saute the meat and place it on top of portobella mushrooms for a little more flair. By the time I finished wondering up and down the groceries aisles I had come up with a new recipe that could be served in two different ways using the same ingredients.

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To top off my new creation I decided to make a simple yogurt dressing. I wasn’t sure how to make yogurt dressing so I just added ingredients I thought would blend naturally with yogurt. I used plain Greek yogurt because it is thick, holds up well and absorbs other flavors nicely when you mix them with the yogurt.

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Deli London Broil 2 for 1


1 ½ lb deli sliced London broil

1 green onion sliced

1 jar beef au jus

1 tbsp minced garlic

1 tbsp Worcestershire sauce

2 tbsp butter

1 tbsp olive oil

½ medium jar roasted red peppers in oil

4 portobello mushrooms

6 small club rolls sliced in half

This recipe can be served as a sandwich or on top of the portobello mushrooms.

General Recipe:

Place olive oil in a large fry pan with butter over medium heat to melt butter. Add roasted red peppers, green onion and garlic. Stir and cook for 2 minutes. Add beef au jus and seasonings then bring to a low boil. Reduce heat to medium low and add London broil to the pan. Gently coat meat with sauce mixture. Remove from heat.

For Sandwiches:

Thinly slice portobello mushrooms. Melt 1 tbsp of butter in a medium frying pan. Add mushrooms, salt, pepper and Worcestershire sauce.

Warm club rolls then layer with London broil, mushrooms, roasted red peppers and yogurt dressing.

Portobella tops:

Preheat oven to 400 degrees. Remove stems from portobella mushrooms and wipe clean with a damp paper towel. Brush with olive oil and place on a rimmed cookie sheet. Season with salt and pepper.  Bake for 10 to 15 minutes. Remove from oven and layer with London broil, roasted red peppers and yogurt dressing.


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