Open-Face Steak Sandwich with Mushroom Sauce

Open-Face Steak Sandwich with Mushroom Sauce

• 1 pound beef round tip (sandwich) steak or
• sirloin tip steak sliced thin 1/8- to 1/4-inch thick
• Salt and pepper
• 1 teaspoon dried thyme
• 1 tablespoon olive or vegetable oil
• 2 cloves garlic, minced
• 1/2 pound sliced shiitake mushrooms, stems removed
• or sliced white domestic mushrooms
• 1/4 cup dry red wine
• 1/2 cup prepared beef gravy
• 1/2 loaf French bread, split and toasted

• Sprinkle meat with salt and pepper and 1/2 of the thyme.
• Sauté meat (using half of the oil) until browned and medium rare, about 30 to 45 seconds per side. 
• Cook in batches and do not overcrowd pan so meat fries rather than steams.
• In a large non-stick skillet, heat remaining oil over medium high heat. 
• Add garlic and cook for one minute. 
• Add mushrooms and cook, stirring until tender, about 3 to 5 minutes. 
• Pour in wine and bring to a boil for one minute. 
• Season with salt and pepper and remaining thyme. 
• Add prepared gravy and stir until mixture is heated. 
• Arrange meat on bread and top with mushroom sauce