Whats better than a succulent steak sandwich? A succulent steak sandwich where the bread is grilled cheese, that's what.
|1 tbsp||(15 mL) Olive oil|
|1/2||Small onion, thinly sliced|
|1 cup||(250 mL) Sliced mushrooms|
|1/4||Red pepper, thinly sliced|
|Salt and pepper|
|1/2 Pkg||Maple Leaf® Deli-Fresh™ Sirloin Roast Beef|
|1 tbsp||(15 mL) Horseradish mustard|
|3||Slices Marble or Cheddar cheese|
|2 tbsp||(30 mL) Butter, softened|
|4||Slices Dempster’s® Stays Fresh™ White Bread|
|1/4 cup||(60 mL) Watercress or arugula, optional|
HEAT oil in a large skillet over medium-high heat. Add onions, mushrooms and peppers. Sauté for 5-6 minutes or until nicely browned. Add roast beef and horseradish mustard to the pan and toss to coat. Cook for another minute or until heated through. Top with one slice of cheese and allow cheese to melt, about one minute. Remove from heat and set aside.
BUTTER each slice of bread on one side. Heat a large non-stick pan over medium heat. Add two slices of bread, butter side down. Top each with a slice of cheese and remaining bread. Grill for 2-3 minutes per side or until golden brown.
ASSEMBLE by placing a grilled cheese sandwich on a plate. Using a spatula top with the beef mixture then the second grilled cheese sandwich.
Use: French’s® Horseradish Prepared Mustard and Cracker Barrel® Sliced Marble Cheese
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