Cooking Directions

• Cook the sandwich steaks in a 12-inch skillet over medium-high heat until cooked through.  Remove the sandwich steaks from the skillet.  Add the onion to the skillet and cook for 2 minutes or until tender.  Return the sandwich steaks to the skillet and, using 2 forks, shred the steaks.  Stir to mix the steaks and onion.  Remove the steak mixture from the skillet and wipe the skillet clean.
• Butter one side of the bread slices.  Layer the cheese and steak mixture between the bread slices (keeping the buttered sides on the outside).
• Heat the skillet over medium-low heat.  Cook the sandwiches for 2 to 3 minutes or until golden brown and the cheese is melted, turning over once halfway through the cooking time.

Ingredients

• 2 frozen beef sandwich steak
• 1 small onion, cut in half and very thinly sliced (about 1/2 cup)
• 2 tablespoons butter, softened
• 4 slices Pepperidge Farm® Farmhouse™ Potato Bread
• 4 pasteurized prepared cheese product slice