Steak Sandwiches With Bacon And Mushrooms - cooking recipe

Ingredients

3 tbsp vegetable oil
4 None small boneless rib-eye steaks (5 ounces each)
3-4 None scallions, sliced
3 slices bacon, chopped coarsely
4 oz mushrooms, sliced
1/4 cup oil-packed sun-dried tomatoes, diced
2 tbsp sour cream
Pinch None curry powder
None None Lettuce leaves, for serving
1 None red chile pepper, seeded and thinly sliced (optional)
4 None bagels, split
4 oz Gorgonzola cheese, sliced

Preparation

Heat 2 tbsp oil in a large skillet over medium-high heat. Season the steaks with salt and pepper. Add the steaks to the pan and cook for 4-5 mins per side for medium-rare. Remove to a plate; cover with foil.
Heat the remaining 1 tbsp oil in the same skillet. Add the scallions and cook until softened. Remove to a plate. Add the bacon and cook until crisp. Remove with a slotted spoon. Add the mushrooms to the drippings and cook until browned. Remove from the heat. Mix the sour cream and curry powder and season with salt and pepper.
Cut each steak in half, if desired. Divide the lettuce, steaks, sour cream mixture, mushrooms, bacon and chile pepper (if using) among the bagel bottoms. Top with the scallions, Gorgonzola and sun-dried tomatoes. Sandwich with the bagel tops and serve.