Rolls: preheat oven to 350°F. Do not unroll French bread. Slice in to 16 equal pieces. Arrange cut side down on bar pan. Finely grate Parmesan cheese over tops of dough. Bake 25 minutes or until rolls are golden brown. Remove from oven and cool completely. Slice in half
Prep: slice mushrooms, press garlic, finely chop chives
Heat 10 inch skillet over medium heat until hot. Sprinkle rub evenly over both sides of steak. Place steaks in skillet and cook 12-15 minutes for medium rare to medium doneness, turning once.
Remove steak to cutting board, let stand 15 minutes. Thinly slice on bias. Set aside
In same skillet, heat to medium high until hot. Add butter, swirl to cost bottom. Add mushrooms and saute 4-5 minutes until golden brown.
Add garlic, saute additional 4-5 minutes or until mushrooms are tender and all liquid absorbed. Season with salt and pepper. Set aside to cool.
Combine sour cream and horseradish, set aside
Divide steak and mushrooms onto bottoms of rolls. Top with sour cream mix and chives. Top with other half of roll
