PEPPER CHEESE STEAK


Ingredients:

3 tbsp MAGNOLIA BUTTERCUP
1 tbsp minced garlic
1/2 kg MONTEREY BEEF SIRLOIN, sukiyaki cut
1/4 cup strips of bell pepper
2 tsp Worcestershire sauce
dashes tabasco
half baguette
1/4 cup MAGNOLIA QUICKMELT CHEESE, grated

GRAVY:

1/4 cup MAGNOLIA BUTTERCUP
1 pc beef bouillon cube
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
1 cup water
1 tbsp soy sauce
1/4 tsp ground black pepper

Procedure:

  1. Melt Buttercup in a frying pan. Sauté garlic then add beef and peppers. Season with Worcestershire sauce and Tabasco. Cook, stirring until done. Set aside.
  2. To prepare gravy, melt Buttercup in a pan. Add crumbled beef cube and cook until dissolved. Add flour and mix well to form a paste. Slowly add water. Whisk to make a smooth mixture. Season with soy sauce and pepper. Continue to cook until slightly thick. Set aside.
  3. Generously fill half baguette with pepper steak and spoon gravy on top. Top with grated Magnolia Quickmelt cheese. Heat in an oven toaster until Magnolia Quickmelt Cheese melts.
 

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