Leftover Steak Sandwich With Onions And Mushrooms - cooking recipe

Ingredients

2 onions, sliced
2 tablespoons butter
2 tablespoons oil
1 lb white button mushrooms, sliced
2 tablespoons fresh minced garlic (or to taste)
1 cup beef broth
3 tablespoons whipping cream (unwhipped)
3 tablespoons ketchup (can use more)
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 lb cooked leftover steak (sliced to about 1/8-inch thick)
salt and pepper
1 large green bell pepper, seeded and thinly sliced
sliced mozzarella cheese or cheddar cheese
1 loaf unsliced bread (use a large French or Italian bread, sliced in half lengthwise)

Preparation

Butter each large half of the bread then, the place under the broiler for a couple of minutes to brown lightly or until slightly crisp.
In a large skillet cook the onions in the butter and oil over medium heat, stirring occasionally until the onions are crisp and golden, season with salt and black pepper; transfer to a paper towel using a slotted spoon.
Add in more butter and/or oil to the skillet if desired and add in the sliced mushrooms and garlic; saute until the mushrooms loose their moisture and are lightly browned; transfer mushroom/garlic mixture to a bowl.
To the same skillet add in the beef broth, Worcestershire sauce and black pepper, stirring with a wooden spoon to deglaze the skillet, scraping up any browned bits from bottom of the skillet.
Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes.
Add in the beef slices and mushroom/garlic mixture, stirring until heated through, simmer over low heat for about 3 minutes (or more if desired) stirring occasionally.
On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture.
Season with black pepper and then top with browned onions.
Top with the remaining bread, the cut into serving size pieces.