2 4oz sirloin steak
1 C. shredded Chilhuahua white cheese (aka queso quesadilla)
2 slices American cheese
Marinade: 2 large cloves garlic, miniced
2 T chopped parsley 2 oz. olive oil (extra virgin is best)
1 t. crushed red chilies (or a little ground red pepper)
1/4 t. black pepper
1/4 t. salt Pepper & Onion Medley
1/4 green pepper, julienne
1/4 red pepper, julienne
1/2 yellow onion, julienne
salt & pepper
Pound steak to even thickness.
Combine all marinade ingredients.
Place steak in marinade and refrigerate for 2 to 4 hours.
Slice peppers and onions and saute in olive oil until al dente.
Season with salt and pepper.
Saute meat in olive oil over medium heat; cook evenly on both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot.
Place cheeses on bottom portions of skillet and cover with pepper and onion medley.
Add meat to top of pepper and onion medley.
Top with chopped parsley.