Ingredients

• 1  pound  ground sirloin
• Cooking spray
• 1  tablespoon  olive oil
• 1/4  cup  thinly sliced yellow onion
• 1/8  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  (8-ounce) package sliced cremini mushrooms
• 1 1/2  teaspoons  all-purpose flour
• 1/4  cup  dark beer (such as porter)
• 8  (1.1-ounce) slices rye bread
• 4  (3/4-ounce) slices reduced-fat provolone cheese

Preparation

1. Heat a large nonstick skillet over medium-high heat. Shape beef into 4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.

2. Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.

3. When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.