Instructions

1. Sprinkle steak with ⅛ tsp salt and pepper. Cook steak in a hot cast-iron skillet over medium-high heat 3 minutes per side or to desired doneness.
2. Remove from heat, and let stand 10 minutes. Slice steak into thin strips; set aside.
3. Meanwhile, melt ½ Tbsp butter in a small saucepan over medium heat. Add mushrooms, onion, vinegar, and Worcestershire. Cook 3 to 5 minutes or until vegetables are softened.
4. Stir in stock, garlic powder, onion powder, ⅛ tsp salt, and thyme. Bring to a boil, reduce heat to low, and simmer 5 minutes; strain, reserving solids and broth.
5. Preheat broiler. Line a baking sheet with foil. Butter cut sides of each roll, and place on baking sheet.
6. Dip steak slices in reserved broth, and distribute between rolls. Top with reserved mushroom and onions. Top with cheese.
7. Broil 1 to 2 minutes or until cheese is melted. Serve with reserved broth.