CUBAN STEAK SANDWICH

Cuban Steak Sandwich image

Skillet-cooked to a crisp, golden brown, these Cuban steak sandwiches make for hearty eats on a chilly day. Or any day, really.

Provided by My Food and Family

Categories Home

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

4 beef sirloin steaks (1 lb.), 1/4 inch thick
1/4 cup KRAFT Zesty Italian Dressing, divided
2 Tbsp. lemon juice
2 cloves garlic, minced
4 Cuban rolls, split
1 onion, thinly sliced
1 Tbsp. chopped fresh parsley
1 Tbsp. butter, melted

Steps:

Pound steaks to 1/8-inch thickness; place in shallow dish. Mix 2 Tbsp. dressing, lemon juice and garlic until blended; pour over steaks. Turn to evenly coat both sides of steaks. Refrigerate 1 hour to marinate.
Remove steaks from marinade; discard marinade. Heat 1 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add 2 steaks; cook 2-1/2 min. on each side or until done. Remove steaks from skillet; place on bottom halves of 2 rolls. Cover to keep warm. Repeat with remaining dressing, steaks and rolls.
Add onions to skillet; cook on medium heat 5 min. or until tender and lightly browned, stirring occasionally. Stir in parsley; spoon over steaks. Cover with top halves of rolls; brush both sides of sandwiches with butter.
Heat 2 large skillets on medium-high heat. Place sandwiches in 1 skillet. (If all 4 sandwiches do not fit in the skillet, cook sandwiches in batches.) Place second heated skillet on top of sandwiches; gently press down on top skillet to flatten sandwiches slightly. Cook 4 to 5 min. on each side or until both sides of sandwiches are crisp and golden brown.

Nutrition Facts : Calories 400, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g