Steak Sandwich Recipe
Steak Sandwich Recipe photo by Taste of Home

Steak Sandwich Recipe

Publisher Photo
From Dundee, Ohio, Hosanna Miller relates, "My family loves these warm sandwiches that dress up deli roast beef with sauteed peppers, cheese and Italian salad dressing. Include a salad or soup and your meal is set."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings

Ingredients

  • 1 medium onion, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1/2 cup mayonnaise, divided
  • 3/4 pound thinly sliced deli roast beef
  • 1/4 cup Italian salad dressing
  • 5 sandwich rolls, split
  • 3/4 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 serving (1 each) equals 601 calories, 32 g fat (8 g saturated fat), 46 mg cholesterol, 1,728 mg sodium, 46 g carbohydrate, 3 g fiber, 31 g protein.

Directions

  1. In a large skillet, saute the onion and peppers in 2 tablespoons of mayonnaise until crisp-tender. Remove vegetables and keep warm.
  2. In the same skillet, add the roast beef, Italian dressing and remaining mayonnaise. Cook and stir for 4-5 minutes or until heated through. Place beef and vegetables on rolls; sprinkle with mozzarella cheese. Yield: 5 servings.
Originally published as Pepper Steak Sandwiches in Quick Cooking September/October 2002, p46

Nutritional Facts

1 serving (1 each) equals 601 calories, 32 g fat (8 g saturated fat), 46 mg cholesterol, 1,728 mg sodium, 46 g carbohydrate, 3 g fiber, 31 g protein.

Full-Bodied Red Wine

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

Reviews for Steak Sandwich

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 20, 2009

I butter the rolls and put them under the broiler for a few minutes. I think this is a good recipe.

MY REVIEW
Reviewed Feb. 27, 2009

These were good but weren't quite as flavorful as I hoped they would be - next time, I think I'll toast the rolls and spread a little garlic mayo on them.

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