Round 2 Recipe - Crispy Steak Sandwiches (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 28 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
reserved cooking liquid from braised beef tacos |
2 tablespoons canola oil |
1 medium onion, sliced |
4 tablespoons unsalted butter, softened |
1 small loaf french bread, sliced on the bias into 8 slices |
reserved 1 1/2 cups shredded beef from braised beef tacos |
reserved 1/2 cups monterey jack cheese from spicy fajita soup |
Directions:
1. In a small pot over medium heat, add the reserved cooking liquid and cook until it is hot.
2. Add the canola oil to a saute pan over medium heat. Add the onions and cook 20 minutes on medium-low to caramelize.
3. Butter 1 side of each slice of bread. Layer the beef, onions, and cheese evenly over the plain side of 4 bread slices. Top each with the other 4 slices of bread, buttered-side up.
4. Heat a grill pan over medium-high heat and grill the sandwiches until golden brown on both sides and the cheese is melted, 4 to 5 minutes per side.
5. Serve the sandwiches with the hot beef jus for dipping.
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