Steak and Mushroom Sandwich
|Sirloin steak||1 Pound, thinly sliced|
|Dried thyme||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Mushrooms||1⁄2 Pound, sliced|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Beef||1⁄2 Cup (8 tbs), prepared|
|French bread loaf||1⁄2 , toasted|
Sprinkle the meat with the salt and pepper to taste and 1/2 teaspoon thyme. Sauté the meat (using half the oil) until browned and medium rare, about 30 to 45 seconds per side. Cook the meat in batches and do not overcrowd the pan—this will ensure that the meat fries rather than steams.
In a large nonstick skillet heat the remaining oil over medium-high heat. Add the garlic and cook for 1 minute. Add the mushrooms and cook, stirring until tender, about 3 to 5 minutes. Pour in the wine and bring to a boil for 1 minute. Season the mushrooms with salt and pepper to taste and the remaining 1/2 teaspoon thyme. Add the prepared gravy and stir until the mixture is heated.
Arrange the meat on top of the toasted French bread and top it with the mushroom sauce.