Stir-Fried Steak & Vegetable Sandwiches
Source of Recipe
San Antonio Express-News
List of Ingredients
1 pound beef round tip steak, cut 1/8- to 1/4-inch thick
1 teaspoon olive oil
1 medium zucchini, cut into 1/4-inch-thick slices
1 medium onion, thinly sliced 1 medium red bell pepper, cut into thin strips
1 teaspoon Italian seasoning, crushed
1 teaspoon olive oil
1/4 teaspoon salt 1/4 teaspoon pepper
4 (approximately 6-inch) crusty hoagie rolls, split
4 (3/4-ounce) slices mozzarella cheese
Recipe
Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch-wide strips. Set aside.
In large skillet, heat 1 teaspoon olive oil over medium-high heat until hot. Add zucchini, onion, bell pepper and Italian seasoning. Stir-fry 3 to 4 minutes or until crisp-tender. Remove from skillet.
In same skillet, heat 1 teaspoon oil until hot. Stir-fry beef in 2 batches, 1 to 2 minutes each, or until outside surface is no longer pink. (Do not overcook.) Return beef to skillet. Season with salt and pepper. Stir in zucchini mixture; heat through.
Arrange 1/4 of beef mixture on bottom of each roll; top each with 1 cheese slice. Place on rack in broiler pan so surface of cheese is 4 inches from heat. Broil 1 to 2 minutes or until cheese is melted.
Close sandwiches.
Makes 4 servings.
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