Spicy steak & cheese open-faced sandwiches

4 Servings

Ingredients

Quantity Ingredient
1 pounds Beef Top Round, 1 in. thick
¼ cup Red Wine Vinegar
3 tablespoons Olive Oil, divided
½ teaspoon Ground Cumin
⅛ teaspoon Crushed Dry Red Pepper Pods
4 Jarlsberg Cheese Slices
2 xes Garlic Cloves, minced
2 tablespoons Red Wine Vinegar
1 Spanish Onion, large, sliced
½ teaspoon Salt, divided
1 Whole Roasted Red Pepper *
2 French Rolls (8 oz. each)

Directions

Place steak in plastic bag or utility dish with cover. Spread both sides of steak with garlic. Combine ¼ 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, ¼ teaspoon of the salt and crushed red pepper; cook until most of the vinegar evaporates. Remove from heat. Carve the steak into ⅛ to ¼ 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, ½ 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.

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