Preparation Time: 10 minutes
8 ounces beef round tip steaks, cut into 1/4-inch pieces
2 teaspoons vegetable oil
1 small onion, cut into 1/4-inch wedges
1 medium jalapeño pepper, cut into rings
1 small garlic clove, crushed
1/8 teaspoon salt, if desired
2 Kaiser rolls, split
1/4 cup tomato, chopped
Yield: 2 sandwiches
Heat oil in large nonstick skillet over medium-high heat. Add onion, jalapeño pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned. Remove from skillet; reserve. Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once. Do not over cook. Season with salt, if desired. Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato. Cover with roll tops.
Notes: Recipe may be doubled. To reduce the heat of jalapeño peppers, membranes and seeds may be removed.
8 ounces beef round tip steaks, cut into 1/4-inch pieces
2 teaspoons vegetable oil
1 small onion, cut into 1/4-inch wedges
1 medium jalapeño pepper, cut into rings
1 small garlic clove, crushed
1/8 teaspoon salt, if desired
2 Kaiser rolls, split
1/4 cup tomato, chopped
Yield: 2 sandwiches
Heat oil in large nonstick skillet over medium-high heat. Add onion, jalapeño pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned. Remove from skillet; reserve. Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once. Do not over cook. Season with salt, if desired. Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato. Cover with roll tops.
Notes: Recipe may be doubled. To reduce the heat of jalapeño peppers, membranes and seeds may be removed.