Dominique Rizzo’s Italian Crumbed Porcini Steak Panino

By Dominique Rizzo & Australian Beef

Dominique Rizzo’s Italian Crumbed Porcini Steak Panino
Queensland chef, Dominique Rizzo, shares her Italian twist to the Steak Sandwich. 

Queensland chef, Dominique Rizzo, shares her Italian twist to the Steak Sandwich with this Italian Crumbed Porcini Steak Panino.

Dominique Rizzo’s Italian Crumbed Porcini Steak Panino

Preparation: 30 minutes
Cooking: 20 minutes
Serves: 4

Crumbed Steak

4x 120g sirloin steaks fat trimmed, lightly pounded with a meat mallet

50g dried porcini mushrooms, soaked in hot water (just covered)

2 tsp Worcestershire sauce

1/2 tsp each of salt and pepper

1 egg

1/2 cup bread crumbs mixed

1/2 cup of plain flour

2 tbsp parmesan cheese


Marinated mushrooms

4 large field mushrooms

1 tsp each of lemon thyme, rosemary and Italian parsley

3 tbsp olive oil

1 lemon, zested


Caramelised onion

1 large onion, sliced thin (about 2 cups)

2 tbsp olive oil

2 tbsp brown sugar

3 tbsp balsamic vinegar


Mixed lettuce leaves

8 slices of provolone cheese

4 x rustic bread rolls

Mayonnaise, to serve


For the mushrooms

Trim the stalk out of the mushrooms and set them aside (for later use), Combine the chopped herbs with the olive oil, lemon zest and salt and pepper and drizzle this over the mushrooms. Marinate for 5- 10 minutes.

Take a heavy based fry pan and cook the mushrooms for 3-4 minutes on both sides, pressing down the mushrooms to slightly brown them. Set the cooked mushrooms aside.


For the steak

Blend the soaked mushrooms in a food processor with the liquid, the reserved mushroom stalks, egg, salt and pepper and the Worcestershire sauce. Set up three bowls one with the mushroom mixture, one with flour and one with breadcrumbs. Dust the steak with flour, drag it through the mushroom mix then press it firmly into the crumb mix. Repeat with all four steaks.

Heat the oil in a pan and cook the steaks for 2 minutes until golden. Top with the cheese and place under the grill for 2-3 minutes.


For the onions

Reheat the same pan you cooked the mushrooms in. Add in the olive oil, then add in the thinly sliced onions and sauté until transparent. Scatter over the brown sugar and the vinegar and cook for 10 minutes on a low heat, stirring occasionally until the onions have caramelised. Set the onions aside.



Brush the bread with a little oil and toast. Add a splash of your favourite mayonnaise, top with the mushroom, the greens, the steak and caramelised onions. Enjoy!


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