BEEF PEPPER SANDWICH


Ingredients:

3 tbsp MAGNOLIA BUTTERCUP
6 cloves garlic, minced
1/2 kg MONTEREY BEEF SUKIYAKI CUT
1 (30 g) pc red bell pepper, cut into strips
1 (30 g) pc green bell pepper, cut into strips
2 tbsp Worcestershire sauce
dash of Tabasco
1 pc 12-inch baguette, split lengthwise
1 (160 g) pack MAGNOLIA QUICKMELT CHEESE , grated

Gravy:

1/4 cup MAGNOLIA BUTTERCUP
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
1 cup beef stock
1 tbsp soy sauce
1/4 tsp pepper

Procedure:

  1. Melt Buttercup in a frying pan then sauté garlic then add beef and bell peppers. Season with Worcestershire sauce and hot sauce. Cook, while stirring until done. Set aside.
  2. To prepare gravy, melt butter blend in a pan. Add flour and mix well to form a paste. Gradually pour beef stock into flour mixture and whisk to make a smooth mixture. Season with soy sauce and pepper. Continue to cook until slightly thick. Set aside.
  3. Generously fill baguette with pepper steak and spoon gravy on top. Top with cheese. Heat in an oven toaster until cheese melts.
  4. Divide sandwich into 3 pieces. Serve.

Makes 3 servings.

Tip/s:

  • Ciabatta, foccacia or burger buns can be used instead of baguette.
Share This Recipe

More Madalicious Things For You

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.