Monday, October 22, 2007

Applebee's Tijuana Philly Steak

1 chopped mushroom
1 tablespoon butter
1 1/2 slices Steak-Umm frozen sandwich steak slices
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
10 inch flour tortilla
1 tablespoon chopped fresh tomato
2 teaspoons chopped onions
1/4 teaspoon chopped fresh cilantro
1 slice cooked bacon- Save the drippings
Salt and pepper

Use a small pan to saute the mushroom in the bacon grease. Add only as much butter as needed, if any, to keep the mushroom from sticking in the pan.
Cut the frozen steak slices into bite sizes. Follow directions on box to cook. Drain off any juices to avoid a soggy sandwich.
Sprinkle both cheeses onto tortilla. Spread the mushroom, onions, tomato, cilantro, and bacon down the center of the tortilla. Top with the steak slices. Season with salt and pepper as desired.
Fold over both sides of the tortilla to the middle. Spread the butter on the top and bottom of the tortilla. Grill in a pan like a grilled cheese. Use medium heat for about 2-3 minutes on each side or until golden brown and cheese has melted.
Serve the Tijuana Philly Steak Sandwich with classic Mexican toppings on the side such as salsa, sour cream, and shredded lettuce and optional extra cheese.

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