Elk Steak Sandwiches with Portabella Mushroom Sauce

Elk Steak Sandwiches with Portabella Mushroom SaucePhoto by Bill Kinney Photography

Just another way to enjoy delicious steaks!  Of course, with this flavor packed portabella mushroom sauce you won't find anything else like it.  Delicious either for dinner or packed in tomorrows lunch bag, these can be made so many ways, they'll never get old.  Try our classic take on an elk sandwich or try tweaking it and making it your own!

Ingredients
1 1/2 pound Elk or Deer sirloin
1/4 cup teriyaki sauce
1 onion (chopped)
3 cloves garlic
1 pound portabella (thinly sliced)
2 tbsp olive oil
1 package dry Lipton French Onion Soup Mix
1 cup water
2 tbsp flour 

Instructions
1.  Slice elk or deer sirloin 1/2 to 3/4 inch slices.  Put slices in Ziploc bag with teriyaki sauce and let marinate overnight
2.  Grill for 5-7 minutes per side to taste.
For the Gravy
3.  Add olive oil to a frying pan and slow cook garlic and onions till translucent and caramelized,
add mushrooms.
4.  Remove from heat and add package dry Lipton Onion French Soup Mix and stir till dissolved.
5.  To make perfectly smooth gravy, take water and flour and put in an airtight container* shake till there are no lumps remaining.  Slowly add to onion mix stirring constantly until no visible clumps remain and gravy has thickened.
6.  For an amazing steak sandwich, place on an open faced sourdough roll
with a thin slice of Garlsberg Swiss cheese and drown in Portabella Mushroom Sauce.  Enjoy!

Additional Notes
*a washed sour cream or margarine container works well or Tupperware 

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