Greek Style Sandwiches
|Dry red wine||1⁄2 Cup (8 tbs)|
|Olive oil/Cooking oil||2 Tablespoon|
|Garlic clove||1 Small, minced|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Freshly ground pepper||1 Dash|
|Beef sirloin steak||1 Pound, cut 1/2 inch thick|
|Chopped lettuce||2 Cup (32 tbs)|
|Diced seeded tomatoes||1 Cup (16 tbs)|
|Diced seeded cucumber||2⁄3 Cup (10.67 tbs)|
|Sour cream dip with chives||1 Cup (16 tbs)|
Advance preparation: Combine wine, oil, garlic, oregano, salt, and pepper.
Cut steak into strips, 2 inches long and 1/4 inch wide.
Pour wine mixture over beef strips.
Cover; refrigerate up to 24 hours.
Before serving: Drain beef strips well.
In medium skillet cook half the meat in hot butter, stirring to brown on all sides, 2 to 3 minutes.
Repeat with remaining meat strips.
With sharp knife, open one side of each thawed Bread Envelope to make a pocket.
Fill pocket with cooked meat strips, chopped lettuce, diced tomato, diced cucumber, and sour cream dip with chives.