Red Onion Steak Sandwich

I rarely make sandwiches. I should more, because they can be SO filling. They can also be really tasty. This sandwich was "all of the above". I was actually going to make this and bring it for work, but I had a lot of leftovers from the night before which I figured would be more suited for lunch and then instead of making the empanadas for dinner that I had planned (which would have also meant having to go to the store and getting pie crusts, since I was out of them), I decided to have the sandwich for dinner instead.

In the end, that was probably the most practical decision because these sandwiches were not neat in the slightest. I mean, I probably could have put less goodies on them, but the filled up aspect of it definitely made this a hearty meal. I don't think it would have been as good if there weren't a few onions and pieces of steal laying on my plate at the end. It was definitely a sandwich that creates an experience, that's for sure.

The slaw I made to go along with it on the other hand was sub par. I did eat it, but let's pretend like it's not even in the picture. Just focus on the dutch crunch roll stuffed with cream cheese, steak, and onions.

Tonight's sandwich is being submitted to Kahakai Kitchen's Souper Sunday, which features not only soups but also sammies and salads.

Red Onion Steak Sandwich

Ingredients
1 1/2 tsp olive oil
1 red onion, peeled and thinly sliced
salt and pepper, to taste
2 oz light cream cheese
2 6-inch dutch crunch rolls
1/2 lb steak, thinly sliced (I used a carne asada cut I get from the local Mexican carniceria)

Directions
1. In a large skillet over medium high heat, heat 3/4 tsp olive oil. Add the onions and season with salt and pepper. Cook for about 10 minutes. Transfer to a bowl.

2. In the same skillet heat 3/4 tsp olive oil over medium heat. Cook the steak until no longer pink.

3. During this time, toast the rolls in the oven. Once toasted and the rest of the ingredients are done, spread 1 oz of cream cheese on the bottom of each roll. Top with onions and then with the steak. Cover with the other half of the roll.

* serves 2

CALORIES: 492 calories
CHOLESTEROL: 95 milligrams
FAT: 19 grams
SODIUM: 911 milligrams