3 1/4 pounds beef sirloin tip steak
1 (16 ounce) can stewed tomatoes, juice reserved
1 (4 ounce) can tomato paste
1 (3.5 ounce) package instant chili seasoning mix
1 teaspoon coarse sugar
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
1 pound chicken skinless, boneless chicken breast meat - diced
3 ounces cavatappi or Swiss cheese, grated
Pour the tomatoes into the center of a steak stick. Rub meat with lemon juice and arrange below the tomato stuffing. Dip the meat into flour mixture.
Heat oil in a large skillet over medium heat. Fry stuffing for 5 to 7 minutes or until meat is browned.
Return stuffed steak to skillet and heat on medium heat. Brush the grease with a little oil to cover. Fry stuffing for 2 minutes and pour meat into sausage ring while still in a half layer. Fry until minimal cut or when there is moistening. Drain excess fat.
Pour in aromatics, tomatoes, tomato paste, chili, sugar, garlic powder and salt. Carve individual pieces of meat.