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You know, there is probably another recipe for this somewhere on this board, since I'm always thinking I discovered something new and incredible only to find out everyone else does it every other day of the week. Anyway, it was YUMMY, and I thought I would share:
Thin Sliced Steak...doesn't matter which cut so long as its long and thin
Cream Cheese
Onions
2 Beef Bullion Cubes
1/2 c. boiling water
2 T. Olive Oil
Add the bullion cubes to the boiling water.
Heat the olive oil in a skillet till good and hot. Fry each piece of steak, browning well on both sides. Just before removing from the pan, add 1 T. the strong bullion brew, and toss around. When finished with the steak, do the same thing with the onion. While still hot, add a dollop of Cream Cheese at the end of each piece of steak...be as generous as your calorie/carb limit will allow. Top with some fried onions, then roll up and poke a toothpick through to secure. Done, enjoy.
Thin Sliced Steak...doesn't matter which cut so long as its long and thin
Cream Cheese
Onions
2 Beef Bullion Cubes
1/2 c. boiling water
2 T. Olive Oil
Add the bullion cubes to the boiling water.
Heat the olive oil in a skillet till good and hot. Fry each piece of steak, browning well on both sides. Just before removing from the pan, add 1 T. the strong bullion brew, and toss around. When finished with the steak, do the same thing with the onion. While still hot, add a dollop of Cream Cheese at the end of each piece of steak...be as generous as your calorie/carb limit will allow. Top with some fried onions, then roll up and poke a toothpick through to secure. Done, enjoy.
