| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Shelf life, Shelf2 | 1 | servings | |
INGREDIENTS
| 1 | lb | Any lean beef; cut into 1/4 inch |
| ; strips | ||
| 1 | lg | Yellow onion; sliced 1/4 inch |
| ; thick | ||
| 1/2 | lb | Button mushrooms; cleaned and sliced |
| 1/2 | lb | Broccoli buds; washed and cut into |
| ; 1/2 inch buds | ||
| 3 | tb | Butter or margarine |
| 1/2 | lb | Shredded mozzerella cheese |
| 1/2 | lb | Shredded fresh parme san cheese |
| Salt; pepper and garlic | ||
| ; salt to taste |
INSTRUCTIONS
PROCEDURE: On a charcoal grill or in a frying pan over medium-high heat, cook the beef steak strips to your liking. Season with salt and pepper during the cooking process. Use 1 tablespoon of the butter or margarine if ;you are cooking in a frying pan. In a separate skillet, melt the other 2 tablespoons of butter. Combine the onion slices, mushrooms and broccoli in the pan and saute over medium-high heat until crisp tender. Season with garlic salt to your taste. Lay one fourth of the steaks into 4 oven-safe bowls and cover with one fourth of the onion mixture. Top each with both cheeses and place in a 350 degree oven for 5 to 10 minutes or until cheese melts. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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