Greek Style Sandwiches Recipe
Ingredients
| Dry red wine | 1/2 Cup (16 tbs) | |
| 2 tablespoons olive or cooking oil | ||
| Garlic | 1 Clove (5gm), minced | |
| Dried oregano | 1/2 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1 Dash | |
| 1 pound beef sirloin steak, cut 1/2 inch thick | ||
| Butter | 1 Tablespoon | |
| 4 or 5 Bread Envelopes | ||
| Lettuce | 2 Cup (16 tbs), chopped | |
| 1 cup diced, seeded tomato | ||
| 2/3 cup diced, seeded cucumber | ||
| 1 cup sour cream dip with chives | ||
Directions
Advance preparation: Combine wine, oil, garlic, oregano, salt, and pepper.
Cut steak into strips, 2 inches long and 1/4 inch wide.
Pour wine mixture over beef strips.
Cover; refrigerate up to 24 hours.
Before serving: Drain beef strips well.
In medium skillet cook half the meat in hot butter, stirring to brown on all sides, 2 to 3 minutes.
Repeat with remaining meat strips.
With sharp knife, open one side of each thawed Bread Envelope to make a pocket.
Fill pocket with cooked meat strips, chopped lettuce, diced tomato, diced cucumber, and sour cream dip with chives.
Cut steak into strips, 2 inches long and 1/4 inch wide.
Pour wine mixture over beef strips.
Cover; refrigerate up to 24 hours.
Before serving: Drain beef strips well.
In medium skillet cook half the meat in hot butter, stirring to brown on all sides, 2 to 3 minutes.
Repeat with remaining meat strips.
With sharp knife, open one side of each thawed Bread Envelope to make a pocket.
Fill pocket with cooked meat strips, chopped lettuce, diced tomato, diced cucumber, and sour cream dip with chives.
Chef
