Sweet onions are milder, sweeter and less
pungent than other varieties of onion. The most common varieties
are Vidalia, Walla Walla and Maui.
Beef and Sweet Onion Sandwiches
12 ounces boneless beef sirloin or top
round steak, cut 1-inch thick
1/2 teaspoon coarsely ground black pepper
Salt
2 teaspoons vegetable oil
1 medium sweet onion, sliced
2 tablespoons Dijon-style mustard
1/2 cup roasted red bell peppers (1/2
of a 7-ounce jar, drained)
8 (1-inch-thick) slices sourdough
1 1/2 cups torn spinach or salad greens
Trim fat from meat. Sprinkle both sides
of meat with pepper and salt; press in lightly. In a large skillet
cook meat in hot oil over medium-high heat about 8 minutes or
until slightly pink in center, turning once. Remove from skillet;
keep warm.
Add onion to drippings in skillet, adding
more oil if necessary. Cook and stir about 5 minutes or until
onion is crisp-tender. Stir in mustard; remove from heat.
Meanwhile, cut roasted red peppers into
1/2-inch wide strips. Toast bread, if desired, and shred spinach
or salad greens.
Just before serving, thinly slice meat
into bite-size strips. To serve, top 4 bread slices with spinach
or salad greens, meat strips, roasted pepper strips, onion mixture,
and remaining bread slices.
