Steak Modiga - cooking recipe

Ingredients

1 cup fine dry Italian seasoned breadcrumbs
4 (10 -12 ounce) beef strip steaks
2 tablespoons butter
1 1/2 teaspoons minced fresh garlic
4 ounces sliced mushrooms
2 tablespoons all-purpose flour
1 cup chicken stock
2 tablespoons chablis or 2 tablespoons other white wine
1 tablespoon lemon juice
1 teaspoon lemon juice
1/8 teaspoon salt (to taste)
1/8 teaspoon white pepper (to taste)
4 -6 ounces provolone cheese, at room temperature

Preparation

Press bread crumbs firmly onto steaks; grill or broil to preferred degree of doneness.
While steaks are cooking, place a saucepan over medium-low heat; add butter. As soon as butter melts, add garlic; cook just until it becomes fragrant, about 90 seconds.
Add mushrooms; cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.
Gradually stir in chicken stock, wine and lemon juice; add salt and pepper to taste. Bring to a low boil and cook until thickened, 2 to 3 minutes. Remove sauce from heat; set aside and keep warm. (Makes about 1-2/3 cups).
Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.