Mustang Sally Steak Sandwich with Mango Balsamic Bacon Jam

Oh, to be like Sally… is almost like saying, oh, to be young… and free, again.  

And in my mind, when I think of Sally in her mustang, I imagine windows rolled down, and long red curly hair blowing in the wind.  Making her way down the winding highway in search of new adventures, without a care in the world.

It was 1965 and this R&B song topped the charts. When I was young I used to think the mustang in the song was a wild horse. Well, almost… it was a car with a whole lot of horse power. And this song, like the “horse” represented speed and strength, and is now listed as one of the greatest songs of all time. Even the chorus became famous again in 1983, as we all sang “ride, Sally, ride,” for Sally Ride, the first American woman in space.
But, what does this have to do with a sandwich?
As I was looking down the list of sale items this week, I noticed all the makings a perfect sandwich… French rolls, steak, spinach, mushrooms and mozzarella cheese. And then I was reminded of our conversation on the blog a few weeks ago about bacon jam. And I couldn't wait to try it… and make my own version using mangoes. And seriously… this bacon jam made the sandwich.

So, just like any other famously delicious sandwich, I chose to name it after someone famous... and I immediately thought Mustang Sally. This fictitious character made a big impact in our music, our society, and our taste in cars. And I can imagine her stopping off at a diner along the highway to grab a steak sandwich that looked something like this.
Frugal, fun, and a great way to stretch your steak to make it more affordable… without scrimping on a bit of flavor.
And Happy Birthday to the Ford Mustang, which turns 50 next month.

Mustang Sally Steak Sandwich with Mango Balsamic Bacon Jam
1 sirloin or strip steak
1 package sliced mushrooms
Spinach leaves, to taste
3/4 cup mozzarella cheese, shredded
8 French rolls
5 slices bacon
½ red onion, sliced in thin half moons
1 mango, cut in small cubes
¼ c. brown sugar
1/8 c. balsamic vinegar
1/8 c. apple cider vinegar
½ c. water
2 teaspoons fresh thyme
Salt and pepper to taste
Seasoning for steak (I like Mural of Flavor from Penzeys or 21 Seasoning Salute from Trader Joes)
Olive oil
For the steak and mushrooms:
Heat olive oil in a large skillet until hot. Add in steak and mushrooms. Season all with salt, pepper and any additional seasoning you might like. Cook until steak is desired doneness and the mushrooms are caramelized. Set aside. Once cool, slice thin.
For the jam:
Cut the bacon into 1-inch strips and sauté in a large skillet until fat is rendered off and the bacon is browned. Pour off all but 1 tablespoon of bacon grease, and set aside for later use if desired. With a slotted spoon, remove bacon and set it aside on paper towel-lined plate to drain.
Back into the skillet, add the red onion slices and cook until caramelized, for about 10 minutes over low heat, salting, to taste, towards the end. Once done, add back in the bacon to the skillet, plus the mango, brown sugar, balsamic vinegar, apple cider vinegar, water, another sprinkling of salt and pepper, and fresh thyme. Bring to a boil and then reduce heat to simmer for 30-45 minutes, or until almost all the liquid is gone.
Once the jam is done, set aside and prepare for assembly. *At this point you can leave as is (I prefer the larger chunks), or you can put in the blender or food processor to combine further, and make more of a jam-like consistency.
To assemble the sandwich:
Cut the French rolls in half and top with mayonnaise, spinach leaves, sliced steak, mushrooms and mozzarella cheese. Then add on the bacon jam and bake in a 350 degree oven for about 12 minutes, until the cheese is melted and the sandwich is warmed through. Serve.
Serves 4
Cost per serving: $2.21

*Note: all costs are approximate due to regional sale prices, amounts needed just for this specific recipe, and ingredients on hand. This recipe was created to utilize sale ingredients listed for the current week in Raleigh, NC stores.


  1. These sound fabulous! Great flavour combinations and I love the sweet and savoury blend!

    1. Thanks Kevin! It was a fun one, and yes, I'm with you on sweet and savory!! Thanks for stopping by :-)


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