Ingredients for 4 servings
¼ cup Mayonnaise
1 lb. beef top round steak or sirloin steak, cut into pieces and pounded ¼-in. thick
1 Tbsp. Beef flavor Bouillon
3 Tbsp. oil
4 Mexican-style sandwich rolls, split
1 lb. beef top round steak or sirloin steak, cut into pieces and pounded ¼-in. thick
1 Tbsp. Beef flavor Bouillon
3 Tbsp. oil
4 Mexican-style sandwich rolls, split
Directions
Arrange split rolls on baking sheet; evenly spread with Mayonnaise; set aside.
Sprinkle Beef flavor Bouillon evenly over steak. Heat oil in large nonstick skillet over high heat. Add steak, in batches, and cook 40 seconds on each side or until desired doneness. (Be sure not to overcook so steak stays juicy.) Keep warm.
Broil rolls just until warmed through, about 1 minute.
Top rolls with steak. Close sandwiches; wrap tightly in waxed paper or aluminum foil and let stand 3 minutes.
Sprinkle Beef flavor Bouillon evenly over steak. Heat oil in large nonstick skillet over high heat. Add steak, in batches, and cook 40 seconds on each side or until desired doneness. (Be sure not to overcook so steak stays juicy.) Keep warm.
Broil rolls just until warmed through, about 1 minute.
Top rolls with steak. Close sandwiches; wrap tightly in waxed paper or aluminum foil and let stand 3 minutes.
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