Steak Sandwich Recipe

4.5 2 3
Steak Sandwich Recipe
Steak Sandwich Recipe photo by Taste of Home
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Steak Sandwich Recipe

Read Reviews
4.5 2 3
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."
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

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

Directions

In a large skillet, saute the onion and peppers in 2 tablespoons of mayonnaise until crisp-tender. Remove vegetables and keep warm.
Reduce heat. Add the Italian dressing, roast beef and remaining mayonnaise to the skillet. Cook and stir until heated through, about 5 minutes. Place beef and vegetables on rolls; top with mozzarella cheese. Yield: 5 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Pepper Steak Sandwiches in Quick Cooking September/October 2002, p46

Nutritional Facts

1 each: 601 calories, 32g fat (8g saturated fat), 46mg cholesterol, 1728mg sodium, 46g carbohydrate (13g sugars, 3g fiber), 31g protein.

  • 1 medium onion, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1/2 cup mayonnaise, divided
  • 1/4 cup Italian salad dressing
  • 3/4 pound thinly sliced deli roast beef
  • 5 sandwich rolls, split
  • 3/4 cup shredded mozzarella cheese
  1. In a large skillet, saute the onion and peppers in 2 tablespoons of mayonnaise until crisp-tender. Remove vegetables and keep warm.
  2. Reduce heat. Add the Italian dressing, roast beef and remaining mayonnaise to the skillet. Cook and stir until heated through, about 5 minutes. Place beef and vegetables on rolls; top with mozzarella cheese. Yield: 5 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Pepper Steak Sandwiches in Quick Cooking September/October 2002, p46

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Reviews forSteak Sandwich

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MY REVIEW
radcook User ID: 1444409 205084
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
valanddansmith User ID: 988113 35855
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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