Meat “pockets” With Cheese In Red Sauce
Cut the sirloin into smaller pieces, approximately 1.5 cm thick.
Cut each piece horizontally, but not completely, to make a "pocket".
Fill each “pocket” with a slice of cheese and close it with a toothpick (wooden or metal).
Close and secure "pockets" with a toothpick (wooden or metal).
Serve hot with boiled potatoes.