Greek Style Sandwiches
|Dry red wine||1⁄2 Cup (8 tbs)|
|Cooking oil/Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm) (Use 1 Small Clove)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Ground pepper||1 Dash|
|Beef sirloin steak||2 Pound, cut into 0.5 inch thick|
|Lettuce/14 heads||3 Cup (48 tbs), chopped|
|Tomato||1 Cup (16 tbs), diced, seeded and peeled (Use 1 Large Tomato)|
|Cucumber||1 Cup (16 tbs), diced, peeled and seeded|
|Sour cream||2 Cup (32 tbs)|
Combine wine, oil, garlic, oregano, salt and pepper.
Cut steak into bitesize pieces, 1/4" thick.
Pour marinade over beef and let it set 1 hour at room temperature.
Drain the meat.
Cook meat, half at a time in hot butter or margarine, stirring to brown on all sides, 2 to 3 minutes.
Serve meat in a chafing dish or a hot tray to keep warm.
May also be kept in a 200 degree oven, covered.
Open one end of Syrian bread to make a pocket, or cut bread in half and fill like a taco.
Set out dishes of lettuce, tomato, cucumber and sour cream dip.
Make your own sandwich.
Note: Steak is easier to cut if it is partially frozen.