Try out these tasty sliced Spanish beef sandwiches topped with creamy manchego cheese, caramelized onions and fresh cilantro. Don't forget the adobo au jus!
Combine seasoning ingredients; press evenly onto beef steaks. Set aside.
Combine jus ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 15 to 18 minutes or until liquid is reduced to 1 cup.
Meanwhile prepare onions. Heat oil in large nonstick skillet over medium heat until hot. Add onion; cook 5 to 7 minutes or until tender, stirring occasionally. Reduce heat; sprinkle with brown sugar; continue cooking about 10 minutes or until very tender and golden brown, stirring often. Remove from skillet; keep warm.
Heat same large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove pan from heat; let stand 5 minutes.
Preheat broiler. Cut bread loaf in half crosswise; cut each half crosswise in half forming quarters. Split each quarter horizontally in half. Place cut sides up on rimmed metal baking sheet so surface of bread is 3 to 4 inches from heat. Broil 30 seconds to 1 minute or until toasted and lightly browned.
Carve steaks into thin slices. Place equal amounts of steak slices on bottom portions of bread. Top evenly with onion and cheese. Close sandwiches. Ladle hot jus into cups for dipping. Sprinkle cilantro over jus.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 605 Calories; 20g Total Fat; 7g Saturated Fat; 8g Monounsaturated Fat; 76mg Cholesterol; 1309mg Sodium; 69g Total carbohydrate; 34g Protein; 6.6mg Iron; 8.6mg Niacin; 0.5mg Vitamin B6; 5mcg Vitamin B12; 8.8mg Zinc; 63.3mcg Selenium; 4.4g Fiber.