GREEN CHILE BEEF MINI SANDWICHES
2-3/4 to 3-3/4 hours
2 beef flank steaks (about 12 oz each)
1 tablespoon olive oil
1 large onion, chopped
1 cup prepared thick-and-chunky green salsa
12 to 16 mini sandwich rolls (2 to 3 inches long), split
8 slices pepper Jack or cheddar cheese, cut in half
- Heat oil in stockpot over medium heat until hot. Place flank steaks in stockpot; brown evenly. Remove flank steaks from stockpot. Pour off all but 1 teaspoon drippings.
- Add onion to stockpot; cook and stir 3 to 5 minutes or until crisp-tender. Return flank steaks to stockpot. Stir in salsa; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until flank steaks are fork-tender.
- Remove flank steaks; keep warm. Skim fat from cooking liquid; keep warm. Carve flank steaks into thin slices; stir into cooking liquid. Season with salt and pepper, as desired.
- Warm rolls, if desired. Layer cheese and beef mixture evenly onto bottoms of rolls. Close sandwiches. Serve with additional cooking liquid.
Chef's Tip: Green salsa is also called salsa verde or tomatillo salsa. It is available in large supermarkets and specialty food stores.
Other delicious POT ROAST recipes: