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Name: Spicy Steak and Cheese Open-Faced Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/8 ts Red Pepper Pods, crushed, dry; 2 tb Red wine vinegar; 1/2 ts Ground cumin; 3 tb Olive Oil divided; 4 Slices Jarlsberg Cheese; 1/2 ts Salt divided; 1 lb Beef Top Round; 2 8-oz rolls French Bread; 1 Whole Red Pepper Roasted *; Garlic minced; 1 large Spanish Onion sliced; 1/4 c Red wine vinegar

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INGREDIENTS

1/8 ts Red Pepper Pods, crushed, dry
2 tb Red wine vinegar
1/2 ts Ground cumin
3 tb Olive Oil ; divided
4 Slices Jarlsberg Cheese
1/2 ts Salt ; divided
1 lb Beef Top Round
2 8-oz rolls French Bread
1 Whole Red Pepper ; Roasted *
Garlic ; minced
1 large Spanish Onion ; sliced
1/4 c Red wine vinegar

INSTRUCTIONS

Marinate in plastic bag. Rub 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. Posted to recipelu-digest Volume 01 Number 278 by P&S Gruenwald on Nov 19, 1997

NOTES

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Spicy Steak and Cheese Open-Faced Sandwiches

1/8 ts Red Pepper Pods, crushed, dry
2 tb Red wine vinegar
1/2 ts Ground cumin
3 tb Olive Oil divided
4 Slices Jarlsberg Cheese
1/2 ts Salt divided
1 lb Beef Top Round
2 8-oz rolls French Bread
1 Whole Red Pepper Roasted *
 Garlic minced
1 large Spanish Onion sliced
1/4 c Red wine vinegar

Marinate in plastic bag.   Rub 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.  Posted to recipelu-digest Volume 01 Number 278 by P&S Gruenwald  <sitm@ne.infi.net> on Nov 19, 1997

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Nutrition

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Serving Size: 1 Serving (343g)
Recipe Makes: 4

Calories: 607
Calories from Fat: 165 (27%)

Amt Per Serving		% DV

	Total Fat 18.4g	25 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 1.7g
Cholesterol 70.3mg		22 %
Sodium 797.2mg		27 %
Potassium 695.2mg		18 %
Total Carbohydrate 70.1g		21 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 65.9g
Protein 37.5g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 607

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