Open-Faced Steak Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 pound lean boneless beef sirloin steak |
vegetable cooking spray |
3/4 cup sliced fresh mushrooms |
1/4 cup thinly sliced onion, separated into rings |
1/4 teaspoon minced garlic |
1 1/2 tablespoons low-sodium worcestershire sauce |
1 1/2 teaspoons cornstarch |
1/2 cup canned no-salt-added beef broth, undiluted |
1/8 teaspoon dried basil |
1/8 teaspoon pepper |
dash of salt |
dash of dry mustard |
4 (3/4-ounce) slices french bread, toasted |
Directions:
1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/8-inch-wide strips. Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add steak; cook 3 minutes or until browned. Drain and pat dry. Wipe drippings from skillet with a paper towel.
2. Coat skillet with cooking spray. Add mushrooms, onion, and garlic; saute until tender. Combine Worcestershire sauce and cornstarch in a small bowl, stirring until smooth. Stir in beef broth and next 4 ingredients. Add broth mixture to mushroom mixture, and cook over medium heat, stirring constantly, 2 minutes or until mixture is thickened. Add steak, and cook 2 to 3 minutes or until thoroughly heated.
3. To serve, place 2 bread slices on each serving plate; spoon beef mixture evenly over bread. Serve immediately.
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