Steak and Mushroom Sandwiches

Steak and Mushroom Sandwiches

Makes 6 servings.

• 1 pound flank or sirloin steak
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 2 medium portobello mushrooms, trimmed and sliced thin
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 6 long sandwich buns (about 6 inches)
• 4 to 8 ounces mozzarella or other cheese, sliced

• Pickled jalapeÒo slices or spicy pickled okra (optional)
• Put the steak in the freezer for 30 minutes to make it easier to slice.
• Heat vegetable oil in a wide skillet over medium-high heat. 
• Add the onion and cook, stirring occasionally, until limp and well-browned. This might take 20 minutes.
• Meanwhile, slice steak as thinly as you can against the grain. (The grain on flank steak is easy to see - it's the long, striated indentations.) 
• If you end up shaving some of the meat rather than  actually slicing it, that's fine.
• When the onions are brown, increase heat to high and add mushrooms, salt and oregano. 
• Cook, stirring, 6 minutes, until mushrooms are limp and dark. 
• Add beef and stir quickly and constantly until it's no longer pink. 
• Divide mixture among buns and top with sliced cheese. 
• Serve with pickled jalapeÒo peppers or okra, if desired. 
• Serve with a salad of chopped tomatoes and cucumber.