Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Any lean beef; cut into 1/4 inch |
| \N \N | ; strips |
| 1 large | Yellow onion; sliced 1/4 inch |
| \N \N | ; thick |
| ½ pounds | Button mushrooms; cleaned and sliced |
| ½ pounds | Broccoli buds; washed and cut into |
| \N \N | ; 1/2 inch buds |
| 3 tablespoons | Butter or margarine |
| ½ pounds | Shredded mozzerella cheese |
| ½ pounds | Shredded fresh parme san cheese |
| \N \N | Salt; pepper and garlic |
| \N \N | ; salt to taste |
PROCEDURE:
On a charcoal grill or in a frying pan over medium-high heat, cook the beef steak strips to your liking. Season with salt and pepper during the cooking process. Use 1 tablespoon of the butter or margarine if ;you are cooking in a frying pan.
In a separate skillet, melt the other 2 tablespoons of butter. Combine the onion slices, mushrooms and broccoli in the pan and saute over medium-high heat until crisp tender. Season with garlic salt to your taste.
Lay one fourth of the steaks into 4 oven-safe bowls and cover with one fourth of the onion mixture. Top each with both cheeses and place in a 350 degree oven for 5 to 10 minutes or until cheese melts. Serve immediately.
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Converted by MM_Buster v2.0l.