Beef and Sweet Onion Sandwiches
Sweet onions are milder, sweeter and less pungent than other varieties of onion. The most common varieties are Vidalia, Walla Walla and Maui.
12 ounces boneless beef sirloin or top round steak, cut 1-inch thick
1/2 teaspoon coarsely ground black pepper
2 teaspoons vegetable oil
1 medium sweet onion, sliced
2 tablespoons Dijon 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.
Makes 4 servings.