The Philadelphia classic gets a Pinoy twist!
480 grams cooked beef tapa
1 tablespoon oil
3 cloves garlic, minced
1 medium onion, sliced into rings
3 small bell pepper
Cook beef tapa according to package directions; slice into thin strips and set aside.
Heat oil in a pan, add garlic (minced), and sauté. Add onion (sliced into rings) and bell peppers (use a variety of colors and slice into thin strips); cook until onions caramelize. Remove from heat and mix in beef tapa. Split 4 to 6 mini baguette loaves in half, spread butter on each side, and toast until crisp on the outside.
Fill baguettes with tapa mixture and drizzle with store-bought cheese sauce.
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