Southwestern Steak Sandwiches

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  • 15 min prep time
  • 3 hr 45 min total time
  • 13 ingredients
  • 6 servings

Ingredients

1 1/2
lb. boneless beef sirloin steak (about 1 inch thick), trimmed of fat, cut into thin bite-sized strips
1
medium onion, halved crosswise, sliced
1/4
cup lime juice
2
tablespoons tequila, if desired
3
tablespoons oil
2
garlic cloves, sliced
2
teaspoons chili powder
1
teaspoon cumin
1/2
teaspoon salt
1
green bell pepper, cut into strips
1
red bell pepper, cut into strips
6
sandwich buns (onion, kaiser or wheat), split
6
(3/4-oz.) slices hot pepper Monterey Jack cheese, halved

Directions

  1. 1 Place steak and onion in resealable food storage plastic bag. In small bowl, combine lime juice, tequila, oil, garlic, chili powder, cumin and salt; mix well. Pour over steak and onion in bag. Seal bag; turn bag to distribute marinade. Refrigerate 3 hours, turning occasionally.
  2. 2 Heat 12-inch nonstick skillet over high heat until hot. Add steak, onion and all of marinade. Add bell peppers; cook and stir until beef is no longer pink, bell peppers and onion are crisp-tender and most of liquid has evaporated.
  3. 3 Place bun halves, cut side up, on ungreased cookie sheet; broil 4 to 6 inches from heat for 1 to 2 minutes or until toasted. Spoon beef and vegetables onto bottom halves of buns. Top each with 2 pices of cheese; return to broiler for 1 minute to melt cheese. Cover with tops of buns. If desired, top with salsa, sour cream or guacamole.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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