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Peppery Philly Steaks Recipe

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Since we love to cook and eat, my husband and I are always developing new recipes. This is one we especially enjoy when we have fresh peppers. Our home is a small mountain cabin that's 3 hours from town. We have no electricity or phone...and we cook about half the time on a wood stove. -Edie Fitch, Clifton, Arizona

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Peppery Philly Steaks Recipe

Prep/Total Time: 30 min.

Yield: 5-6 Servings

20 10 30

Ingredients

1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 large onion, thinly sliced
3 tablespoons vegetable oil
2 tablespoons butter
5 to 6 French or Italian sandwich rolls, split
2 cans (4 ounces each) whole green chilies, drained and halved
5 to 6 slices Swiss cheese

Directions

In a large skillet, cook the steak, peppers and onion over medium heat in oil until meat is no longer pink. Spread butter on rolls; top with meat mixture, chilies and cheese. Wrap in heavy-duty foil.
Bake at 350° for 10-12 minutes or until heated through and cheese is melted. Yield: 5-6 servings.

Nutritional Facts 1 serving (1 each) equals 473 calories, 24 g fat (10 g saturated fat), 94 mg cholesterol, 397 mg sodium, 30 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Peppery Philly Steaks in Country Woman July/August 1998, p31

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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