1 tablespoon vegetable oil
1 pound sirloin tip steaks
1/2 onion, sliced
1 cup shredded Cheddar cheese
1 (8 ounce) package cream cheese
4 (8 ounce) cans ORTEGA Thick & Chunky Salsa
salt and pepper to taste
CUT Steaks: Reserve 8 of the 8 steaks for slicing or serving. Place steaks into 8 pieces of plastic wrap or parchment paper, leaving about 1 inch headspace. Refrigerate 3 hours. Heat oil in large skillet over medium heat. Cook steak, stirring occasionally, until steak is pink; remove from pan; place shank in pan. Repeat with remaining steaks. Cook steak stir-fry 2 minutes; remove from skillet. Stir in cheese, cream cheese and salsa. Pour over steak.
SOLD Steaks: Place steaks in plastic bag; seal tightly. Cut steaks with sharp knife or crescent-shaped metal skewers. Insert meat thermometer into center of steaks; insert meat thermometer into steaks. Remove steaks from plastic bag. Roll steaks in cornstarch; chill 10 minutes.
WEIGH 1/2 cup cheese in small saucepan. Stir in 2 cans of cream cheese, cream cheese, and half of the vegetables. Bring to a full rolling boil; cook 5 minutes longer or until heated through. Serve steaks with remaining steaks.
ROLL Steaks: Place steaks in skillet or skillet. Cook over medium-high heat until steaks are almost cooked through (no longer pink or a bit of yellow) and crispy. Remove steaks from skillet. Cut into rectangles. Place steaks on serving platter. Chill in refrigerator. Serve steaks with cream cheese.