Ingredients:
680 | grams | MONTEREY SKIRT STEAK |
1 | tbsp | olive oil |
1 | pc | red bell pepper, seeded and sliced into 1/4" thick |
1 | pc | green bell pepper, seeded and sliced into 1/4" thick |
iodized fine salt and pepper to taste | ||
4 | pc | hotdog buns |
2 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
1 (185 grams) | bar | MAGNOLIA QUICKMELT CHEESE, grated |
1 | pc | onion, thinly sliced |
3 | cloves | garlic, peeled and chopped |
pinch | chili flakes | |
1 | pc | bay leaf (laurel) |
2 | tbsp | chopped parsley |
2 | tsp | dried oregano |
1 | tbsp | liquid seasoning |
6 | tbsp | olive oil |
iodized fine salt and pepper to taste |
Procedure:
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