Directions:
- In a large skillet, saute onions in butter until onions are softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until onions are golden brown. Add garlic; cook 1 minute longer.
- Meanwhile, sprinkle beef with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut into thin slices.
- Place bread on ungreased baking sheets. Bake at 400° for 4-6 minutes or until lightly browned.
- Meanwhile, place the cream cheese, blue cheese, salt and pepper in a food processor; cover and process until blended. Spread each bread slice with 1 teaspoon cheese mixture; top with steak and onions. Yield: 4 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 31.04 Kcal (130 kJ) | ||
| Calories from fat | 19.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 3% | |
|---|---|---|---|
| Cholesterol | 8.14mg | 3% | |
| Sodium | 36.79mg | 2% | |
| Potassium | 33.83mg | 1% | |
| Total Carbs | 1.5g | 0% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 9.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 170.9 Kcal (716 kJ) | ||
| Calories from fat | 105.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.74g | 3% | |
|---|---|---|---|
| Cholesterol | 44.81mg | 3% | |
| Sodium | 202.5mg | 2% | |
| Potassium | 186.25mg | 1% | |
| Total Carbs | 8.25g | 0% | |
| Sugars | 2.53g | 2% | |
| Dietary Fiber | 1.24g | 1% | |
| Protein | 7.98g | 3% | |
| Vitamin C | 4.9mg | 1% | |
| Iron | 0.5mg | 0% | |
| Calcium | 54.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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