In small bowl, combine 1 tsp (5 mL) of the rosemary and 1/8 tsp (0.5 mL) each of salt and pepper; rub over both sides of steak. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook steak, turning once, until medium-rare (145°F/63°C), about 8 minutes or until desired doneness. Transfer to cutting board; cover loosely with foil.

Reduce heat to medium; add remaining oil, shallots, mushrooms and red pepper to skillet. Cook, stirring occasionally until red pepper is tender, about 7 minutes. Meanwhile, in small bowl, whisk together broth, cornstarch, mustard, Worcestershire sauce, honey, remaining rosemary, 1/4 tsp (1 mL) of salt and garlic; add to skillet and bring to simmer. Cook, stirring for 2 minutes or until thickened. Season to taste with pepper. Keep warm on low heat.

Cut steak across the grain into thin slices. To assemble sandwiches, place steak on baguette bottoms. Top with vegetable mixture, some of the sauce, rosemary sprigs and baguette top. Serve remaining sauce on the side.