Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
4 (3 oz) thin-cut beef round steaks
4 Mexican-style sandwich rolls (bolillos)
1/4 cup sour cream, divided
1 (15 oz) can pinto beans, drained, rinsed, and mashed- divided
2 avocados, peeled, pitted, and sliced
2 large tomatoes, sliced
2-3 sliced sweet mini peppers
2 pickled jalapeno peppers, sliced into quarters lengthwise
2 cups shredded romaine lettuce, divided
1 cup chopped fresh cilantro, divided
1 cup crumbled queso fresco (Mexican fresh cheese), divided
1 lime, quartered
Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
Slice the rolls lengthwise. Spread about 1 Tbsp of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, then layer each sandwich with 1/4 of the avocado slices, tomato slices, sweet pepper slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco. Squeeze a lime wedge over each sandwich, close, and serve.