Spicy steak & cheese open-faced sandwiches
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Spicy steak & cheese open-faced sandwiches
  Spicy    Steak    Cheese    Sandwiches    Beef  
Last updated 6/12/2012 1:24:25 AM. Recipe ID 57945. Report a problem with this recipe.
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      Title: Spicy steak & cheese open-faced sandwiches
 Categories: Steak, Beef
      Yield: 4 Servings
      1 lb Beef Top Round, 1 in. thick
    1/4 c  Red Wine Vinegar
      3 tb Olive Oil, divided
    1/2 ts Ground Cumin
    1/8 ts Crushed Dry Red Pepper Pods
      4    Jarlsberg Cheese Slices
      2 x  Garlic Cloves, minced
      2 tb Red Wine Vinegar
      1    Spanish Onion, large, sliced
    1/2 ts Salt, divided
      1    Whole Roasted Red Pepper *
      2    French Rolls (8 oz. each)
       Place steak in plastic bag or utility dish with cover. Spread
  both sides of steak with garlic. Combine 1/4 cup of the vinegar and 1
  tablespoon of the oil, pour over steak. Turn to coat well. Seal bag
  or cover dish and marinate in refrigerator at least 6 hours or
  overnight, turning at least once.  Pour off marinade, leaving garlic
  on steak. Put steak in broiler (or on grill) 3 to 4 inches from heat.
  Broil 8 to 10 minutes on each side. (for rare to medium)  In large
  frying pan, cook onion in remaining oil over medium-high heat for 5
  minutes, stirring frequently. Add remaining vinegar, cumin, 1/4
  teaspoon of the salt and crushed red pepper; cook until most of the
  vinegar evaporates. Remove from heat. Carve the steak into 1/8 to 1/4
  inch thick slices and season with remaining salt. Slice whole pepper
  into thin strips. Add steak and pepper to onion mixture, stirring to
  coat. Slice rolls in half lengthwise and remove soft inside to leave
  4 shells, 1/2 inch thick. Tear removed bread into small pieces and
  mix into meat mixture. Divide meat into 4 portions and fill shells.
  Top with cheese. Place under broiler to melt cheese.
  * Whole red roasted pepper from a jar.

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Recipe ID 57945 (Apr 03, 2005)

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