Southwest Steak Sandwich
Grilled seasoned sirloin steak strips stacked on a toasted roll with onions, mushrooms, tomatoes and melted mozzarella.
Yield: 24 servings
| || |
1. Combine light mayonnaise and salsa in small bowl. Cover and refrigerate until ready to use.
|Light mayonnaise||3 cups|
|Mild prepared salsa||1 1/2 cups|
| || |
2. For each serving: Grill 1 steak to desired doneness, turning once. Meanwhile, toast cut sides of 1 roll on grill.
|Pre-cut, Marinated and Southwestern Seasoned Beef Sirloin Steaks (4-ounces each)||24|
|Sandwich rolls, split||24|
| || |
3. Spread 1 tablespoon reserved sauce on bottom half of 1 roll. Top with 1 lettuce leaf, 2 tomato slices and grilled steak. Top with 1 cheese slice; melt under salamander.
Top with 1 ounce onions and 1/2 ounce mushrooms; cover with top roll. Portion 2 tablespoons sauce into small ramekin; serve with sandwich.
|Mozzarella cheese slices||24|
|Sautéed sliced onions||1 1/2 pounds|
|Sautéed sliced mushrooms||12 ounces|
|Small tomatoes, sliced||48|
Nutrition information per serving: 545 calories; 21 g fat(7 g saturated fat; 5 g monounsaturated fat); 92 mg cholesterol; 901 mg sodium; 47 g carbohydrate; 3.8 g fiber; 42 g protein; 16.2 mg niacin; 0.7 mg vitamin B6; 2.2 mg vitamin B12; 3.8 mg iron; 37.2 mg selenium; 6.1 mg zinc; 116.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber