Chili-cheese steaks

Yield: 6 servings

Measure Ingredient
2 pounds Top round steak, cut 1\"
\N \N Thick
3 tablespoons Flour
2 teaspoons Salt
2 teaspoons Chili powder
¼ teaspoon Pepper
¼ cup Shortening
2 cups Chopped onions
1 can (16 oz) tomatoes
1 cup Shredded Cheddar cheese
\N \N Thin slices red and green
\N \N Bell peppers
\N \N Parsley


Preheat oven to 350 degrees.In cup,combine flour,salt,chili powder and pepper.Trim excess fat from top round steak.Cut into 6 pieces.Place on cutting board;sprinkle with some of the flour mixture.With meat mallet,pound flour mixture into meat.Turn meat over and repeat on other side. In 10" skillet over medium high heat,cook meat in hot shortening until well browned on both sides.Remove to warm platter.In meat drippings,cook chopped onions until browned.Stir in remaining flour mixture. Spoon onion and flour mixture into large,shallow casserole.Arrange browned steaks on top.Add tomatoes and their liquid.Cover and bake 1½ hours or until meat is fork tender.Spoon off any fat drippings from casserole.Sprinkle top of steaks with shredded cheese.Heat 5 minutes or until cheese is melted.Makes 6 servings.

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