Italian Strip Steaks With Focaccia

• 4 boneless beef top loin steaks (8 ounces each)
• 3 tablespoons olive oil, divided
• 1/2 pound sliced baby portobello mushrooms
• 1 shallot, finely chopped
• 3 tablespoons chopped red onion
• 2 garlic cloves, minced
• 2 teaspoons minced fresh rosemary
• 1/2 cup roasted sweet red peppers, cut into strips
• 1/4 cup dry red wine or beef broth
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 focaccia bread (12 ounces), cut into quarters
• 2/3 cup shredded Asiago cheese
• 1/4 cup sliced pimiento-stuffed olives

1. In a large skillet, cook steaks in 2 tablespoons oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove and keep warm.
2. In the same skillet, saute the mushrooms, shallot and onion in remaining oil. Add garlic and rosemary; saute 1-2 minutes longer. Stir in the red peppers, wine, salt and pepper; heat through.
3. Place focaccia on serving plates; top each with a steak and 1/2 cup mushroom mixture. Sprinkle with cheese and olives.

loin, olive oil, baby portobello mushrooms, shallot, red onion, garlic, fresh rosemary, sweet red peppers, red wine, salt, ground pepper, bread, cheese, olives

Taken from www.tasteofhome.com/recipes/italian-strip-steaks-with-focaccia/ (may not work)