Ingredients:
1 T. olive oil
1 1/2 C. sliced mushrooms
1/2 C. sliced onions
1/4 C. garlic steak sauce
1/3 C. sour cream
2 boneless beef rib-eye steaks (8 oz. each)

Directions:
Preheat grill to medium heat. Heat oil in large skillet on medium-high heat. Add mushrooms and onions; cook and stir 5 to 7 minutes or until tender. Reduce heat to low. Stir in steak sauce and sour cream; cook 1 minute or until heated through. (Do not boil.) Remove from heat; cover to keep warm.  Grill steaks 5 minutes on each side or until cooked through. Cut each steak in half. Serve topped with the mushroom sauce.