For sauce, heat butter in saucepan over medium heat until melted. Add mushrooms and garlic; cook and stir 2 to 3 minutes or until mushrooms begin to soften. Remove mushroom mixture from pan; set aside.
Combine broth, wine and cornstarch; add to same pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Reduce heat and simmer about 10 minutes or until mixture is reduced to 1-1/2 cups. Stir in mushroom mixture, sun dried tomato spread, pepper and salt, as desired.
Meanwhile press 1/2 teaspoon pepper evenly onto beef Ribeye Steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm. Add mushroom sauce to skillet; increase heat to medium-high. Cook and stir, 1 to 2 minutes or until browned bits attached to skillet are dissolved. Spoon sauce over steaks; sprinkle with thyme, if desired.
Nutrition information per serving: 316 Calories; 185.4 kcal Calories from fat; 20.6 g Total Fat; 9.4 g Saturated Fat; 0.1 g Trans Fat; 1 g Polyunsaturated Fat; 9 g Monounsaturated Fat; 77 mg Cholesterol; 532 mg Sodium; 5 g Total Carbohydrate; 1 g Dietary Fiber; 1.2 g Total Sugars; 25 g Protein; 0 g Added Sugars; 24 mg Calcium; 2.7 mg Iron; 403 mg Potassium; 7.3 mcg Vitamin D; 0.4 mg Riboflavin; 6.4 mg NE Niacin; 0.5 mg Vitamin B6; 2 mcg Vitamin B12; 185 mg Phosphorus; 5.8 mg Zinc; 31.7 mcg Selenium; 88.9 mg Choline;