Applebee’s Tijuana “Philly” Steak Sandwich
1 mushroom diced
1/2 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon black pepper
Non-stick cooking spray
3 oz lean tenderloin steak
1/4 cup shredded low-fat Cheddar cheese
1/4 cup shredded low-fat Monterey Jack cheese
1 corn tortilla (8" diameter)
1 tablespoon diced tomato
1 teaspoon diced red onion
1/4 teaspoon finely-chopped fresh cilantro
1 slice turkey bacon, cooked crisply
lettuce, for serving
salsa, for serving
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In a small saute pan, saute mushroom in 1/2 teaspoon butter; season lightly with salt and pepper. Remove the mushrooms when they are done and save the butter left in the pan.
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Cut the steak in long, thin strips. (This is more easily done if the steak is very cold.) In a skillet that has been sprayed with non-stick cooking spray, fry the beef until done. If there is any fat, drain thoroughly. Season with salt and pepper to taste.
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Sprinkle the cheese in the center of the tortilla; top with tomato, onion, cooked mushroom, and cilantro. Crumble the bacon and sprinkle over the top. Arrange the steak on top.
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Bring the sides of the tortilla up and fold in burrito style. Butter the top and bottom of the tortilla with the mushroom butter left in the pan.
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Grill over medium heat, making sure the pan is nice and hot. Grill for two minutes on each side.
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To serve, slice the tortilla in half diagonally. Serve with lettuce and salsa.
Serves 1