Mini Beef Subs
WHAT YOU NEED
- 6 mini sub rolls
- 1 lb. Arrachera beef or skirt steak beef
- 1 large bell pepper, sliced
- ½ medium onion, diced
- 1 cup Cacique® Queso Panela, sliced
- ¼ cup Cacique® Crema Mexicana
- 1-cup guacamole, for topping
- 1-teaspoon pepper
- Salt to taste
- 1-tablespoon cilantro, chopped
- 1-tablespoon grape seed oil
HOW TO MAKE IT
- Preheat oven to 350 degrees. In a large skillet, sear beef over medium-high heat on both sides; about 2 minutes per side. The steak will not be cooked through. Remove from heat and slice on a cutting board.
- In the same skillet, heat oil and add onion and bell pepper. After vegetables have softened, add back the sliced beef and cilantro, and season with salt and pepper. Cook mixture for about 10 minutes or until beef is cooked through.
- In a baking sheet, place sub rolls and cut a rectangle off of the top of each roll. Fill each roll with the beef and bell pepper mixture. Top each roll with Panela cheese and place in the oven for 10 minutes or until rolls are toasted and cheese is melted. Remove from heat and top with guacamole and Crema Mexicana.
- Cook’s Note: You can add Cacique® Chorizo to the beef mixture for an even more delicious sub filling.
