Steak Sandwich with Wild Mushrooms and Shallots

• 4 (4-6 oz) Omaha Steaks Top Sirloins
• 2 tsp. Worcestershire Sauce
• 2 Tbsp. Olive Oil, divided
• 4 Multigrain Rolls, toasted and sliced in half crosswise
• ¼ cup Dijon Mustard
• 10 Shallots, finely sliced
• 2 Tbsp. Butter
• 6 oz. Wild Mushrooms, sliced
• 3 Tbsp. Dry White Wine
• Salt & Pepper to Taste

1. Heat 1 tablespoon of oil in nonstick saucepan and sauté the shallots over medium heat for 6-7 minutes, until lightly browned.
2. Add the butter and mushrooms and sauté for 5-6 minutes longer; until soft. Turn down the heat. Add wine and reduce until the mixture is thick and moist and most of the liquid has evaporated, about 4-5 minutes. Season with salt and pepper and keep warm.
3. Lightly pound the steaks 2-3 times with a meat mallet or rolling pin. Season with salt and pepper and Worcestershire sauce.
4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear steaks for about 1 ½ minutes on each side. Turn down heat to medium and sauté for 1 minute longer for medium rare, 1 ½ - 2 minutes for medium, or to the desired doneness.
5. To serve, spread each side of rolls with Dijon mustard. Place steak on the bottom half and top with the warm mushrooms and shallots. Serve open-faced or top with bun.