Steak Sandwiches with Mushrooms, Provolone & Horseradish Cream Sauce

Steak Sandwiches with Mushrooms, Provolone & Horseradish Cream Sauce

• 1 lb. flank or skirt steak
• Olive oil
• Salt and pepper

Preheat grill or saute pan. Season the steak with olive oil, salt & pepper. Grill or pan fry until medium rare. Let rest 10 minutes. Slice thinly. Toss with the pan juices.

• 1 French baguette

Cut the bread in half lengthwise and crosswise. Hollow the tops of the bread. Place bread on a baking sheet, cut sides up.

• 2 Tbsp. butter
• 8 oz. mushrooms, sliced
• 2 shallots, thinly sliced
• 2 cloves garlic, minced
• 1 tsp. thyme
• ¼ C. marsala or dry sherry

Melt the butter over medium-high heat in a saute pan. Add the mushrooms and shallots and cook until both are softened. Add the garlic and thyme and cook 30 seconds. Deglaze with the marsala. Let reduce by half. Keep warm.

• 1/3 C. sour cream
• 2 tsp. fresh lemon juice
• 1 Tbsp. horseradish
• Salt and pepper

In a mixing bowl, combine sour cream, lemon juice, horseradish and salt and pepper. Season to taste.

To assemble sandwiches, spread a healthy layer of the horseradish cream sauce on the bottom of the bread. Top with thinly sliced steak, followed by sautéed mushrooms & provolone. Place under the broiler until the cheese melts. Top with fresh greens and serve.

• 4 slices provolone
• Fresh greens

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