Fajita Sandwich

ارسلان مرتضویCocinero

Ingredientes

• 6 sandwich bread, large of any desired type
  6 bread
• 500 grams veal
  500 grams
• 1 cup mushrooms, chopped
  1 cup
• 1 large green bell pepper
  1 piece
• 3 onions, sliced
  3 pieces
• 1 cup lettuce, sliced
  1 cup
• 1 medium tomato
  1 piece
• A pinch of spices including mixed spices, black pepper, paprika, curry, cinnamon
  0
• 1 tablespoon soy sauce
  1 tablespoon
• 1 tablespoon steak sauce
  1 tablespoon
• 3 tablespoons mayonnaise
  3 tablespoon
• 4 tablespoons ketchup
  4 tablespoon
• 1 tablespoon hot sauce
  1 tablespoon
• 1 tablespoon mustard
  1 tablespoon

Pasos

1. 1

   To prepare the filling, cut the meat into thin longitudinal slices as in shawarma.

   Herramientas necesarias:

   Cuchillo

   Tabla de cortar

   5 minutos
2. 2

   In a pot over heat, add oil and sauté the onions with a pinch of salt and a pinch of black pepper until they soften.

   Herramientas necesarias:

   🍳

   Pot

   5 minutos
3. 3

   Add the meat slices and stir with the onions until the color changes, then add all the mentioned spices, and let it simmer until the meat is 3/4 cooked.

   10 minutos
4. 4

   Add salt, sweet pepper, and mushrooms together, stir and let the mixture cook completely.

   5 minutos
5. 5

   Remove from heat, add soy sauce and steak sauce, stir until ready for stuffing.

   2 minutos
6. 6

   Cut the tomato into thin halves, and slice the lettuce.

   Herramientas necesarias:

   Cuchillo

   Tabla de cortar

   5 minutos
7. 7

   To make the sauce, mix all the sauce ingredients well and let it sit until use.

   5 minutos
8. 8

   Open the bread, spread an appropriate amount of sauce on the bread, then add an appropriate amount of filling according to the size of the bread used, and then add lettuce slices and tomato pieces.

   5 minutos
9. 9

   Repeat the process for all the bread until the quantities are used up.

   5 minutos
10. 10

    Serve the fajita sandwiches on a suitable plate, enjoy your meal.

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas