Open-Faced Steak Sandwiches

• 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

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.

beef sirloin steak, vegetable cooking spray, mushrooms, onion, garlic, worcestershire sauce, cornstarch, salt, basil, pepper, salt, mustard, bread

Taken from www.myrecipes.com/recipe/open-faced-steak-sandwiches (may not work)