Steak Sandwiches Recipe
Steak Sandwiches Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These wonderful sandwiches are very satisfying. I like to serve them with raw veggies and fresh fruit. Onion plus the red and green pepper give the sandwich zip.
Recommended: 36 Ways to Love Toast
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 2 tablespoons butter, softened
  • 2 French or submarine rolls, split
  • 1/2 medium green pepper, julienned
  • 1/2 medium sweet red pepper, julienned
  • 1 small onion, sliced and separated into rings
  • Salt and pepper to taste
  • 1-1/2 teaspoons vegetable oil
  • 1/2 pound beef flank steak, cut into strips
  • 1/2 cup shredded Swiss cheese

Directions

Butter rolls and place buttered side up on a baking sheet. Bake at 375° for 3-4 minutes or until lightly toasted.
Meanwhile, in a skillet, combine the green pepper, red pepper and onion. Sprinkle with salt and pepper. Saute in oil until vegetables are crisp-tender. Remove and keep warm.
To the skillet, add the steak. Cook and stir until steak reaches desired doneness. Return peppers to pan; heat through. Spoon beef mixture onto rolls. Sprinkle with cheese. Replace roll tops. Yield: 2 servings.
Originally published as Pepper Steak Sandwiches in Cooking for One or Two Cookbook 2003, p60

Nutritional Facts

1 each: 589 calories, 34g fat (16g saturated fat), 104mg cholesterol, 547mg sodium, 38g carbohydrate (7g sugars, 3g fiber), 33g protein.

  • 2 tablespoons butter, softened
  • 2 French or submarine rolls, split
  • 1/2 medium green pepper, julienned
  • 1/2 medium sweet red pepper, julienned
  • 1 small onion, sliced and separated into rings
  • Salt and pepper to taste
  • 1-1/2 teaspoons vegetable oil
  • 1/2 pound beef flank steak, cut into strips
  • 1/2 cup shredded Swiss cheese
  1. Butter rolls and place buttered side up on a baking sheet. Bake at 375° for 3-4 minutes or until lightly toasted.
  2. Meanwhile, in a skillet, combine the green pepper, red pepper and onion. Sprinkle with salt and pepper. Saute in oil until vegetables are crisp-tender. Remove and keep warm.
  3. To the skillet, add the steak. Cook and stir until steak reaches desired doneness. Return peppers to pan; heat through. Spoon beef mixture onto rolls. Sprinkle with cheese. Replace roll tops. Yield: 2 servings.
Originally published as Pepper Steak Sandwiches in Cooking for One or Two Cookbook 2003, p60

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