Beef Sandwiches with Mushrooms and Pickled Cabbage | RICARDO

Ingredients

• 4 cups (340 g) green cabbage, thinly sliced on a mandoline
• 1 tsp salt
• 1 carrot, grated
• 2 tbsp (30 ml) apple cider vinegar
• 1 tbsp fresh dill, finely chopped
• 1 lb (450 g) beef top sirloin steak, about ¾ inch (2 cm) thick
• 2 tbsp (30 ml) olive oil
• ½ lb (225 g) white mushrooms, sliced
• 1 tbsp (15 ml) whole-grain mustard, plus more for serving
• 1 tsp steak spice
• ½ cup (125 ml) chicken broth
• 4 submarine buns, each 10 inches (25 cm) long, warmed
• 3 oz (85 g) sharp cheddar cheese, grated