Teriyaki Steak Subs Recipe

Teriyaki Steak Subs Recipe
Photo by: Taste of Home
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In Birch Tree, Missouri, Sandra Burgess layers submarine sandwiches rolls with a seasoned mixture of sirloin strips, sliced peppers and sweet pineapple rings. The interesting flavors in these meaty sandwiches blend quite nicely.

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  • 4 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup steak sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1 pound boneless beef sirloin steak, cut into 1/2-inch strips
  • 1 medium sweet red pepper, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 8 pineapple slices
  • 4 hoagie buns, split and toasted

Directions

  • In a bowl, combine steak sauce, brown sugar, soy sauce and ginger; set aside. In a skillet or wok, stir-fry steak, peppers, onion and garlic in oil for 5 minutes. Stir in reserved sauce; top with pineapple. Cover and simmer for 5 minutes or until heated through. Spoon meat mixture onto rolls; top each with two pineapple slices. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 681 calories, 16 g fat (4 g saturated fat), 63 mg cholesterol, 1,327 mg sodium, 97 g carbohydrate, 7 g fiber, 34 g protein.

Teriyaki Steak Subs published in Quick Cooking January/February 2001, p44

Tip

Quick Homemade Croutons

I hate to waste the heel from a loaf of bread or a few leftover hot dog or hamburger buns. So I cube them into a bowl, spray them with nonstick cooking spray and season with garlic powder, parsley and basil or oregano. Then I bake them on a cookie sheet at 250° until they’re crisp and brown. My family loves the quick homemade croutons. —Nancy C., Windermere, Florida

One piece of ribeye feeds up to four in Chef Tyler Florence's scrumptious steak recipe.


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Teriyaki Steak Subs Recipe

Teriyaki Steak Subs

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