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Tex-Mex Steak Torta


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1 pound beef skirt steak, cut into 4 to 6-inch portions

3/4 cup salsa, divided

1 medium white onion, cut into 1/2-inch thick slices

1 medium poblano pepper, cut lengthwise in half

1/4 cup reduced-fat mayonnaise

1/4 to 1/2 teaspoon ancho chile powder

4 oval sandwich rolls (each 6 to 7 inches long), split, toasted

1 cup fat-free refried beans, warmed

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