Nutrition Facts

Serving Size 357 g

(Approx. 4 Servings)

Amount Per Serving

Calories	660	Calories From Fat	240

% Daily Value*

Total Fat 28 g	43%

Saturated Fat 8 g	40%

Trans Fat 1.0 g

Cholesterol 105 mg	35%

Sodium 2240 mg	93%

Total Carbohydrate 82 g	27%

Dietary Fiber 11 g	44%

Sugars 5 g

Protein	47 g

Vitamin A 8%	•	Iron 25%

Vitamin C 80%	•	Calcium 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Cheese Steak Sandwich

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

2 poblano peppers, roasted, peeled, seeded, and sliced

1 cup(s) onion, thinly sliced

1 Lb Prime 1 Sirloin Steak, thinly sliced

1 Tbsp Mi Tienda All Purpose Seasoning

2 Tbsp olive oil, divided use

8 Oz Culinary Cowgirls Lone Star Queso

4 bolillos, cut in half lengthwise

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Instructions

Heat a large non- stick skillet over medium-high heat.

Add in 1/2 of the oil and the onions and cook until they begin to brown and are tender.

Remove and place in a bowl with sliced roasted poblanos.

In same skillet, add remaining oil and the seasoned sliced beef.

Cook for several minutes until well browned, then add onions and peppers back to pan. Cook for a few moments longer then remove from heat.

Cut bolillos almost completely through and divide sirloin mixture evenly among the four sandwiches.

Top with hot queso and serve.