Paleo Classic Steak Sandwich

Elevate your sandwich game with this Paleo Classic Steak Sandwich—an irresistible, grain-free twist on a traditional favorite. Juicy ribeye steak marinated in savory coconut aminos and spices is layered between portobello mushroom caps, which serve as a hearty, low-carb alternative to bread. Creamy mashed avocado, fresh arugula, crisp red onion, and perfectly ripe tomato slices add vibrant flavors and textures to each bite. Quick to prepare in under 40 minutes, this paleo-friendly dish is ideal for anyone seeking a satisfying, healthy, and gluten-free meal. Perfect for lunch, dinner, or even a protein-packed snack, this sandwich is as indulgent as it is nutritious.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 pound ribeye steak
• 4 large portobello mushroom caps
• 2 tablespoons coconut aminos
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 small red onion
• 1 large tomato
• 1 large avocado
• 1 cup arugula
• 1 tablespoon fresh lemon juice

Directions

Step 1

Begin by preparing the marinade for the steak: In a small bowl, combine the coconut aminos, olive oil, garlic powder, onion powder, sea salt, and black pepper.

Step 2

Place the ribeye steak in a shallow dish and pour the marinade over it, ensuring it's well-coated. Let it marinate at room temperature for at least 15 minutes.

Step 3

While the steak is marinating, clean the portobello mushroom caps by gently removing the stems and scraping out the gills with a spoon.

Step 4

Brush each mushroom cap with a little olive oil and set aside.

Step 5

Slice the red onion into thin rings and the tomato into thick slices. Set aside.

Step 6

Heat a cast-iron skillet over medium-high heat. Once hot, add the steak and sear on each side for about 3-4 minutes, depending on thickness and desired doneness. Remove steak from skillet and let it rest on a cutting board.

Step 7

In the same skillet, place the portobello mushroom caps, top side down, and cook for 4-5 minutes on each side until they soften and get a slight char. Remove from heat and set aside.

Step 8

Slice the avocado in half, remove the pit, and scoop out the flesh onto a plate. Mash it with a fork and season with a pinch of sea salt and drizzle with fresh lemon juice.

Step 9

Thinly slice the rested steak against the grain.

Step 10

To assemble the sandwich, take one portobello cap as the bottom 'bun,' spread a layer of mashed avocado, layer slices of steak, followed by red onion rings, tomato slices, and a handful of arugula.

Step 11

Top with another portobello cap to complete the sandwich.

Step 12

Repeat the assembly process with the remaining ingredients to make the second sandwich.

Step 13

Serve immediately and enjoy your Paleo Classic Steak Sandwich.

Nutrition Facts

Serving size	(1534.2g)

Amount per serving	% Daily Value*
Calories	1879.4

Total Fat 122.3g	0%
Saturated Fat 35.4g	0%
Polyunsaturated Fat 9.5g
Cholesterol 358.3mg	0%
Sodium 6306.5mg	0%
Total Carbohydrate 73.7g	0%
Dietary Fiber 23.4g	0%
Total Sugars 35.8g
Protein 137.1g	0%

Vitamin D 46.1IU	0%
Calcium 176.4mg	0%
Iron 16.0mg	0%
Potassium 4330.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 28.2%

Carbs: 15.2%