El Paso Steak Sandwiches

Serves: 4
Total Calories: 346


1 pound beef sirloin steak boneless
2 tablespoons taco sauce
1/2 teaspoon salt
1 (8 1/2-ounce) can refried beans
1/2 cup Monterey Jack cheese shredded
2 teaspoons dried minced onion
4 slices French bread (3/4 -inch) or Italian bread


Preheat broiler. Trim and slice steak, about 1/8 inch thick. Place in a small bowl and toss with 1 tablespoon of the taco sauce and salt set aside.

In a second small bowl, mix refried beans, 1/4 cup of the cheese, remaining taco sauce and onion set aside.

Place bread on a baking sheet. Place 6 inches from heat source and broil until toasted. Remove from heat.

Spread one-fourth of the bean mixture on toasted sides of bread, spreading to edge. Top with meat mixture.

Broil 6 inches from heat source for 6 minutes for medium or until desired doneness. Watch carefully. Sprinkle 1 tablespoon of the cheese on each. Return to broiler just until cheese melts. Serve immediately with additional taco sauce.

"You'll need a knife and fork to eat this sandwich. Delicious with lettuce, tomato and guacamole on the side."

Nutritional Facts:

Serves: 4
Total Calories: 346
Calories from Fat: 187

This El Paso Steak Sandwiches recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.

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