Recipe by Anna's Mom
This is an absolute favorite. This is served at a local restaurant. I usually double the sauce so we can dip our french bread into it. It is just as good with chicken as the steak. We will often make half chicken and half steak. I would also suggest using a good quality chicken stock. My personal opinion is you really do need to use provel cheese. I have tried substituting and wasn't as happy with the results. Hope you enjoy.
Top Review by treemarie213
Fantastic!! my husband and i loved it! i followed the recipe exactly and it was beyond delicious! Its just like you would get from any italian restaurant on the hill! one suggestion for those who live in the saint louis area is to use provel cheese instead of provelone it puts the dish over the top! thank you so much for sharing the recipe! :)
- 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
Directions See How It's Made
- 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.