Steak Sandwiches

4 mini french bread loaves or 2 regular
1 stick (1/2 cup) butter softened
1/4 cup extra virgin olive oil
2 cloves garlic minced
1/4 small shallot minced* (remaining shallot save for sandwiches)
1 teaspoon grill seasoning for chicken
8 oz of gouda grated

2 lbs top round or sirloin sliced thin
8 oz button mushrooms sliced
4 small (ok one of them is partial from the garlic butter) shallots sliced thin
1 cup dry sherry
1/4 cup butter
Salt and Pepper or Greek sesoning to taste

Preheat oven to 350. Mix softened butter, olive oil, garlic, shallot, and grill seasoning in a small bowl. Split french bread lengthwise and spread each half with the garlic butter. Place on a cookie tray and set aside

Melt 2 Tablespoons of butter over high heat in a large skillet. Season the steak strips with salt and pepper or greek seasoning. Add to the butter and saute until browned but still fairly juicy. Remove from pan and scrape out drippings into a bowl to keep warm. Put the french bread in the oven now. Add the remaining 2 tablespoons of butter to the pan and heat until it begins to brown. Add the mushrooms in an even layer and sprinkle with salt and pepper or greek seasoning. Do not stir. Cook 3-5 minutes until mushrooms begin to brown and crisp. Give the pan a hard shake and repeat on second side. Add the shallots and cook 1-2 minutes more add the sherry and bring to a boil, reduce heat and simmer for 5 minutes. Meanwhile remove the french bread from the oven and sprinkle 1/4 of the shredded gouda evenly over the top halves of the bread put the loaves back in the oven to melt the cheese. Add the steak strips and all their juices to the mushroom/shallot mixture. Heat through. Remove the bread from the oven and spoon 1/4 of the steak mixture with it's sauce on the uncheesy side of the bread. Squish down to make it fit. Top with the cheesy side and cut each sandwich in half (or 1/4's if using full size loaves) Serves eight.