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When only a hot hearty sandwich will do, try these smoky steak and onion sandwiches.
1 tablespoon oil
2 cups thinly sliced onions
1 pound boneless beef sirloin steak, sliced thin
1 teaspoon seasoned salt
1 teaspoon McCormick® Smokehouse Ground Black Pepper
4 hoagie or submarine rolls
1 cup shredded cheddar cheese
Heat oil in large skillet on medium-high heat. Add onions; cook and stir 3 minutes or until slightly softened. Remove onions from skillet. Add beef, seasoned salt and Smokehouse Pepper to skillet; cook and stir 5 minutes or until beef is no longer pink.
Return onions to skillet; cook and stir 1 to 2 minutes or until heated through.
Split rolls without cutting all the way through. Place rolls, cut-side up, on baking sheet. Spoon about 3/4 cup beef and onion mixture onto each roll. Sprinkle with 1/4 cup shredded cheese. Broil 30 to 45 seconds or just until cheese is melted.
(Amount per serving)