Made with Blush Wine Vinaigrette and
1 1/2 pounds skirt steak, thinly sliced
1 red onion, thinly sliced
1/2 cup BRIANNAS Blush Wine Vinaigrette Dressing
4 ounces cream cheese, softened
1 cup BRIANNAS Asiago Caesar Dressing
4 ciabatta rolls, split and toasted
2 cups mixed greens
Toss steak and onions with Blush Wine Vinaigrette in a large bowl. Pour into a large skillet and cook on medium high heat, stirring often, for 7 minutes or until steak and onions are browned. Remove from heat.
In a medium bowl, stir to mix the cream cheese and Asiago Caesar Dressing. Spread equal amounts onto the cut side of the roll tops.
Place equal amounts of greens onto the roll bottoms, then follow with equal amounts of steak and onions. Top with roll tops and serve.
Makes 4 sandwiches.
This simple and delicious recipe was created by Jamie Brown-Miller from Napa, CA.