Steak Modiga

• 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

1. Press bread crumbs firmly onto steaks; grill or broil to preferred degree of doneness.
2. 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.
3. Add mushrooms; cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.
4. 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).
5. Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.

breadcrumbs, butter, fresh garlic, mushrooms, flour, chicken stock, chablis, lemon juice, lemon juice, salt, white pepper, provolone cheese

Taken from www.food.com/recipe/steak-modiga-179499 (may not work)