| | Beef & Sweet Onion Sandwiches 12 ounces of boneless beef sirloin or top round steak, cut 1 inch thick
1/2 teaspoon of coarsely ground black pepper
2 teaspoons of cooking oil
1 medium sweet onion, sliced (ie. Vidalia, Walla Walla)
2 tablespoons of Dijon Style mustard
1/2 of a 7 ounce jar of roasted red sweet peppers, drained, about 1/2 cup
Eight 1 inch thick slices of sourdough or marbled rye bread
1 1/2 cups of torn prewashed spinach or other salad greens |
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Trim the fat from the meat. Sprinkle both sides of the meat with black pepper, press in lightly. In a large skillet cook the meat in hot oil over medium high heat about 8 minutes or until slightly pink in the center, turning once. Remove from the skillet, keep warm. Add the onion to drippings in skillet, add more oil if needed during cooking. Cook and stir for about 5 minutes or until the onion is tender crisp. Stir in the mustard, and remove from the heat. Meanwhile, cut the roasted sweet peppers into 1/2 inch wide strips. Toast the bread, if desired and shred the spinach or other greens. Just before serving, thinly slice the meat into bite size strips. To serve, top with 4 bread slices with spinach or other greens, meat strips, roasted pepper strips, onion mixture and the remaining bread slices. Makes 4 servings Grocery Coupons and More!  |
