1 loaf garlic & olive oil sourdough (540g)
Olive oil cooking spray
3 teaspoons pepper steak seasoning
2 x 225g beef sirloin steaks, trimmed
¼ cup olive oil
200g cup mushrooms, thinly sliced
1 large onion, halved, thinly sliced
2 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
Baby rocket leaves and bottled Ranch salad dressing, to serve
Cut bread into eight x 1.5cm thick slices, reserving remaining bread for another use. Place on an oven tray. Spray both sides of slices with cooking oil.
Heat an oiled, barbecue grill plate over a medium to high heat. Add bread in two batches. Toast for about 2 minutes on each side, or until golden and charred. Remove.
Meanwhile, sprinkle seasoning over both sides of steaks.
Heat 1 tablespoon of the oil in a large, non-stick frying pan over a medium to high heat. Add steaks. Cook, for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil to keep warm.
Heat remaining oil in same, hot frying pan. Add mushrooms and onion. Cook, stirring occasionally, for about 8 minutes, or until mushrooms are tender. Stir in sauces and any resting juices from steaks. Cook, stirring for 1 minute. Remove from heat.
To serve, cut steaks into thin slices. Top half the bread with rocket, steaks and mushroom mixture. Drizzle with dressing. Top with remaining bread.
TIP! We used sourdough available from Woolworths supermarkets. Cup mushrooms have a more intense flavour and colour than button mushrooms.