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Teriyaki Steak Subs

Teriyaki Steak Subs
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.
4 ServingsPrep/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 beef top 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
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 8 DOLE® Pineapple Slices in 100% Pineapple Juice, drained
  • 4 hoagie buns, split and toasted

Directions

  • In a large bowl, combine steak sauce, brown sugar, soy sauce and
  • ginger; set aside. In a large skillet or wok, stir-fry the steak,
  • peppers and onion in oil for 5 minutes Add garlic; cook 1 minute
  • longer. 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,
© Taste of Home 2013

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Teriyaki Steak Subs (continued)

Nutrition Facts: 16 g fat (4 g saturated fat), 63 mg cholesterol, 1,327 mg sodium, 97 g carbohydrate, 7 g fiber, 34 g protein.
© Taste of Home 2013