Fire up the grill for a sassy beef sandwich with salsa, avocado and cheese.
boneless beef sirloin steak, 1 inch thick (1 lb)
teaspoon seasoned salt
teaspoon garlic-pepper blend
teaspoon chili powder
teaspoon dried oregano leaves
hoagie buns, split
cup Old El Paso™ Thick 'n Chunky salsa
medium avocado, pitted, peeled and thinly sliced
slices (1 oz each) Colby-Monterey Jack cheese blend
Heat gas or charcoal grill. Sprinkle both sides of beef with seasoned salt, garlic-pepper blend, chili powder and oregano.
Place beef on grill over medium heat. Cover grill; cook 8 to 9 minutes, turning once or twice, until desired doneness. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
Cut beef crosswise into thin slices. Spread about 2 tablespoons salsa on bottom of each bun. Top with beef, avocado, cheese and tops of buns.
You can use 1/4 teaspoon garlic powder and 1/4 teaspoon coarse ground black pepper instead of the garlic-pepper blend.
Brush the cut surfaces of the avocado with lemon juice to prevent it from turning brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.