Steak Modiga

Ingredients

• 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 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

Directions

1. 1

   Press bread crumbs firmly onto steaks; grill or broil to preferred degree of doneness.

2. 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. 3

   Add mushrooms; cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.

4. 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. 5

   Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.