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Bourbon Steak and Onion Sandwiches
lb beef skirt steak
Salt and freshly ground black pepper
tablespoons vegetable oil
large red onion, sliced
cloves garlic, finely chopped
cup halved cherry tomatoes
cup Progresso™ beef-flavored broth (from 32-oz carton)
potato rolls, split
Season steak on both sides with salt and pepper. In 10- to 12-inch skillet, heat oil over medium heat. Add steak; cook 3 to 5 minutes on each side or until browned. Transfer steak to cutting board.
Add onion to skillet; cook 3 to 5 minutes or until softened. Add garlic and tomatoes; cook 2 to 3 minutes or until tomatoes begin to brown. Remove skillet from heat. Add broth and bourbon to skillet. Stir; return skillet to heat. Cook 1 minute longer or until broth is reduced by half. Season with salt and pepper.
Cut steak across grain into slices. Fill rolls with steak; top steak with onion-tomato mixture.
If you’d prefer to not use alcohol, eliminate it from the recipe.
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