Combine all marinade ingredients in a zip-lock baggie and add steak. Marinate in fridge for 2-4 hours, turning once or twice.
Preheat oven to 425. Saute mushrooms in a small glug of olive oil for a minute, add the garlic, another minute, add the artichoke hearts (chopped up into pizza siza bites) and saute another minute, add the cream of mushroom soup undiluted, another minute and season to taste. Finish it off with some sherry or Saki or whatever wine you like (or don't). The result ought to be fairly thick to hold together on the pie while cooking. Set off to the side.
Slice the steak into bite size cubes, and saute to medium rare. While cooking the steak, I like to fry up the pizza crust a little bit to give it a little crispiness. Slide it onto your stone or baking pan, top with half the mushroom mix and half the steak, top with half of the cheese, and bake for 12-14 minutes.