Ingredients
1
boneless beef sirloin steak, 1 inch thick (1 lb)
1/2
teaspoon seasoned salt
1/2
teaspoon garlic-pepper blend
1/2
teaspoon chili powder
1/2
teaspoon dried oregano leaves
6
hoagie buns, split
3/4
cup Old El Paso™ Thick ’n Chunky salsa
1
medium avocado, pitted, peeled and thinly sliced
6
slices (1 oz each) Colby-Monterey Jack cheese blend
Preparation
Heat gas or charcoal grill. Sprinkle both sides of beef with seasoned salt, garlic-pepper blend, chili powder and oregano.
Place beef on grill over medium heat. Cover grill; cook 8 to 9 minutes, turning once or twice, until desired doneness. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
Cut beef crosswise into thin slices. Spread about 2 tablespoons salsa on bottom of each bun. Top with beef, avocado, cheese and tops of buns.
