Then you have yourself a fine sandwich for two.
STEAK SANDWICH WITH CHILI CON QUESO Chili Con Queso (recipe follows)
1 tablespoon butter
1 small onion sliced
1 cube steak (about 8 ounces), cut into 2 serving pieces
Salt and pepper to taste
2 pieces French bread (about 3 inches each) sliced open but not halved, toasted
Prepare Chili Con Queso and keep warm, in top of double boiler over simmering water, while preparing steak sandwich.
Melt butter in medium skillet. Add onion and saute until tender, about 5 minutes. Add cube steak halves and saute until browned on both sides but still pink in center, about 5 minutes on first side, 2 to 3 minutes on second side. Season with salt and pepper.
To serve, arrange one piece cube steak in each piece of French bread. Top each with sauteed onions, and spoon in Chili Con Queso. Use any remaining Chili Con Queso as dipping sauce. Serve hot. Makes about two servings.
Nutritional data per serving: Calories, 521; protein, 42 grams; carbohydrates, 33 grams; fat, 24 grams; cholesterol, 124 milligrams; sodium, 609 milligrams.
Note: If you have a tough piece of cooked cube steak, slice it into thin strips and add half to each sandwich.
CHILI CON QUESO 1 tablespoon butter
1 tablespoon flour
1 cup hot milk
2 ounces shredded sharp Cheddar cheese
1/4 cup salsa (hot or medium), undrained
Melt butter in top of double boiler over simmering water. Stir in flour and stir constantly to form a paste. Gradually add hot milk, stirring constantly until thick and smooth.
Stir in cheese, 1 tablespoon at a time, until it melts and the mixture is smooth. Stir in salsa and cook over lowest heat until smooth. Season with salt and pepper. Makes about 1 1/2 cups.
Nutritional data per 1/4 cup: Calories, 86; protein, 4 grams; carbohydrates, 3 grams; fat, 7 grams; cholesterol, 21 milligrams; sodium, 179 milligrams.
Bev Bennett is the author of the award-winning ``Dinner for Two'' (Barron's).