black and white


Southwestern Steak Sandwiches

This is the perfect sandwich for a superbowl party !!!!!! VERY YUMMY!!!!

1 1/2 lb. boneless beef sirloin steak, TENDERIZED, about 1" thick trimmed of fat, and cut into thin bite size strips (your butcher can do this for you if you ask and they usually do it for free)
1 medium onion, halved crosswise, sliced
1/4 c. lime juice
3 Tbsp. oil
2 garlic cloves, sliced
2 tsp. chili powder
1/2 tsp. salt
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
6 sandwich buns (onion, kaiser, or wheat are best), split
6 (3/4 oz) slices hot pepper Monteray Jack cheese, halved

Place steak and onion in a resealable food storage bag (gallon size) In a bowl combine lime juice, oil, garlic, chili powder, and salt; mix well. Pour over steak and onion in bag; seal bag. Turn bag to distribute marinade. Refrigerate 3 hours turning occasionally.

Heat skillet until hot. Add steak, onion, and all marinade. Add peppers; cook until no longer pink, bell peppers and onion are crisp tender and most of the liquid is evaporated.

Place bun halves, cut side up, on greased cookie sheet; broil 4-6 inches from heat for 1-2 minutes or until toasted. Spoon beef and veggies onto bottom halves of bun. Top each with 2 peices of cheese; return to broiler for 1 minute to melt cheese; cover with top of buns. If desired top with salsa, sour cream or guacamole, or spread a thin later of mayo on bun.

I like it with just a thin layer of mayo to moisten the bun a little. Also good with peperoncicis!!

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