Monterey Jack Cheese Steak Sandwich
You might call this California's version of the classic Philly cheese steak sandwich. Golden caramelized onions, a pile of thinly sliced steak, Monterey Jack cheese, tomato, lettuce, guacamole and salsa on a sourdough roll.
1 Spanish onion
1/4 cup butter
6 pieces lettuce
6 sourdough rolls
12 ounces sandwich steaks*
12 ounces Wisconsin Monterey Jack Cheese
1 1/2 cups guacamole
- Slice onions thinly and sauté in butter until golden brown.
- Slice tomatoes and prepare lettuce.
- Slice rolls in half lengthwise. Top the bottom half of each roll with a piece of lettuce and two tomato slices.
- On a griddle or in a frying pan, cook sandwich steak (from the frozen state) approximately 1 minute per side. Steaks can also be laid out on a sheet pan and baked at 400°F (205°C) for 4 to 5 minutes.
- Divide evenly and layer steak slices on the rolls, top with sautéed onions, two slices of cheese per sandwich, and guacamole and salsa if desired. Serve immediately with French fries, if desired.
Makes 6 servings.
*Such as Steak-umms brand sliced steaks, which can be found in the freezer section of most grocery stores.
Variation: American cheese can be substituted for Wisconsin Monterey Jack cheese.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.