1 tablespoon vegetable oil
8 slices bacon, sliced
4 slices Swiss cheese
3 slices Monterey Jack cheese
1 egg, beaten
1 large tomato, diced
1 green bell pepper, diced
1 large onion, diced
1 medium head cabbage, scrubbed
3 cubes beef bouillon
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon dried oregano
2 onion, diced
Heat oil in a large skillet over medium heat. Saute bacon about 5 minutes on each side, or until crisp. Remove from skillet and sandwich the sliced bacon in the bottom of a 9x13 inch baking dish.
In a large bowl, blend the bacon, cheese, Monterey Jack cheese, egg, tomato, green bell pepper, onion, cabbage, and bouillon cubes.
Dredge the beef cubes in flour and then in brown sugar. Place meat cubes in the bottom of the baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until the outside of the meat cubes is golden brown. Cool 10 minutes, drain excess liquid. Slice meat cubes and spoon into the caramelized plastic wrap in the refrigerator. Cover the meat sandwiches with foil and refrigerate for at least 3 hours, or overnight, before serving.
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