Serves: 12
Total Calories: 193

12 dinner rolls, split
2 tablespoons olive oil
1 onion, peeled, quartered, and sliced
3/4 cup chipotle salsa
8 ounces sandwich beef round steaks thinly sliced round steak
salt and pepper to taste
3/4 cup shredded Monterey Jack cheese (3 ounces)

Toast the rolls in a toaster oven or under a broiler. Meanwhile, heat half the oil in a large skillet over medium-high heat. Add the onion and cook until browned, 3 to 4 minutes. Add the salsa and heat through transfer to a bowl and keep warm.

Add the remaining tablespoon of oil to the skillet. Season the steak with salt and pepper and sear on both sides, shredding and chopping it with a sharp metal spatula into large, bite-size chunks. Divide the steak into 12 piles, and top each pile with 1 tablespoon cheese. Reduce the heat to medium, cover the skillet, and cook until the cheese melts, about 1 minute. Place a portion of cheesesteak in each of the rolls and top with some of the chipotle onion mixture.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 193
Calories from Fat: 85

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