Ingredients
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1 cup onion, thinly sliced
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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3/4 cup beef broth
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1 1/2 tablespoons heavy cream
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3 tablespoons ketchup
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1 1/2 tablespoons Worcestershire sauce, to taste
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1 teaspoon Dijon mustard
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1 lb steak, grilled, cut into 1/8-inch slices
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1 loaf Italian bread, halved horizontally and each half buttered lightly, cut into 4 pieces, toasted
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1 garlic clove, minced
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3/4 cup mushroom, thinly sliced
Instructions
- In a skillet cook the onions in the butter and the oil over moderate heat, stirring occasionally, until they are crisp and golden and transfer them with a slotted spoon to paper towels to drain.
- In the fat remaining in the skillet cook the mushrooms and the garlic over moderately low heat, stirring occasionally, until the mushrooms begin to turn brown and transfer the mixture to a plate.
- Add the broth to the skillet and deglaze the skillet, scraping up the brown bits.
- Add the cream, the ketchup, the Worcestershire sauce, and the mustard and stir in the mushroom mixture and the steak slices.
- Divide the steak mixture among the bottom bread pieces, sprinkle it with some of the onions, and top the onions with the remaining bread pieces.