• 2 tablespoons extra virgin olive oil
  • 6 large garlic cloves , finely chopped
  • 1 onion , chopped
  • 24 medium cremini mushrooms , chopped
  • 1 lb ground sirloin
  • salt
  • fresh ground black pepper
  • 1/2 cup dry sherry
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons butter , softened
  • 4 crusty rolls , split
  • flat leaf parsley , chopped
  • manchego cheese , shaved
  • 1 In a deep skillet, heat olive oil over medium heat.
  • 2 Add the garlic and onion and cook until softened, about 4 minutes.
  • 3 Add the mushrooms and cook until browned,about 5 minutes.
  • 4 Add the beef and cook, breaking it up with a wooden spoon, until browned.
  • 5 Season with salt and pepper.
  • 6 Stir in the sherry and cook, scraping up any browned bits from the bottom of the pan,until slightly reduced, about a minute.
  • 7 Stir in the tomato and Worcestershire sauces and simmer for 10 minutes.
  • 8 Preheat the broiler.
  • 9 Spread the butter on the rolls and toast.
  • 10 Sprinkle the parsley on the roll bottoms and pile on the beef mixture.
  • 11 Using a vegetable peeler, shave the cheese over the meat.
  • 12 Set the roll tops into place and enjoy.