Ancho Steak Sandwich

• 24 portions beef skirt steaks, cut into 3-oz. portions
• 2 Tbsp. adobo seasoning
• 1/2 cup ancho chili powder
• 3 cups A.1. Thick & Hearty Steak Sauce, divided
• 24 each sandwich rolls, split
• 1-1/2 qt. iceberg lettuce, shredded
• 1-1/2 qt. onions, roasted, sliced
• 1-1/2 cups tomatillo salsa
• 1-1/2 cups cilantro, chopped
• 4-1/2 cups Chihuahua cheese, crumbled

1. For each serving: Sprinkle steak with seasonings.
2. Grill on medium-high heat 4 min.
3. on each side for medium (160 degrees F), or desired doneness.
4. Let stand 5 min.
5. ; cut across the grain into thin slices.
6. Spread 1/2 Tbsp.
7. of the steak sauce onto bottom half of roll.
8. Fill with 1/4 cup each lettuce and onions, 1 Tbsp.
9. each salsa and cilantro, 3 oz.
10. meat, 3 Tbsp.
11. cheese and 1-1/2 Tbsp.
12. of the remaining steak sauce.
13. Cover with top of roll.

beef skirt, ancho chili powder, steak sauce, sandwich rolls, iceberg lettuce, onions, salsa, cilantro, cheese

Taken from www.kraftrecipes.com/recipes/ancho-steak-sandwich-112637.aspx (may not work)