1 (10 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream of mushroom soup mix
1/4 cup water
1 (16 ounce) can beef broth, divided
2 tablespoons minced shallots
2 tablespoons celery salt
1/2 tablespoon garlic salt
2 cups crushed pepperjack cheese
1/4 teaspoon Worcestershire sauce
Place mushroom soup mix in a medium saucepan with enough water to cover. Bring to a boil and cook until thickened.
Read the package directions carefully. Chop ingredients and place them in a separate container.
Stir in the water, beef broth, shallots, celery salt, garlic salt, and crushed pepperjack cheese. Mix together well and refrigerate until set.
When ready to grill, lightly oil grate.
Remove steak from marinade and grill, turning once, until well done, about 10 minutes.
While steak is grilled, microwave celery salt in microwave, stirring constantly, until no longer pink.
When steak is well done, remove thinly sliced strips of celery from bottom and place them in medium bowl. Stir celery salt into celery salt mixture. Return steak to the remaining marinade, stirring and removing from heat.
Place steak on a medium cookie sheet. Brush with remaining 1 cup wine and spread the marinade over the steak all over. Cover and let rest in refrigerator overnight.
Remove steak from marinade and cut into 1 inch slices. Place celery salt mixture over the slices and refrigerate overnight.
Assemble the steak sandwiches: Grill steaks 5 to 6 minutes per side or until internal temperature reaches 180 degrees F (80 degrees C).
Bake steaks in preheated oven for 15 minutes per side or until internal temperature reaches 110 degrees F (70 degrees C).