Italian Beef Subs
Source of Recipe
cookinglight.com
2 teaspoons olive oil
1 1/2 cups green bell pepper strips
2 teaspoons bottled minced garlic
1 teaspoon dried oregano
1 (14 1/4-ounce) can low-salt beef broth
1 pound thinly sliced deli roast beef
4 (3-ounce) submarine rolls, toasted
1/2 cup bottled giardiniera (such as Cento), drained
Heat the oil in a large nonstick skillet over medium heat. Add bell pepper and garlic; sauté for 2 minutes. Stir in oregano and broth. Bring to a boil; reduce heat, and simmer for 10 minutes. Remove bell pepper mixture from pan. Add beef to pan, and cook for 45 seconds. Divide beef evenly among the bottom halves of rolls; top each roll half with 1/4 cup bell pepper mixture, and 2 tablespoons giardiniera; cover with roll tops.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 399 (20% from fat); FAT 8.7g (sat 2.1g, mono 2.2g, poly 0.3g); PROTEIN 32.3g; CARB 48.5g; FIBER 3.2g; CHOL 63mg; IRON 7mg; SODIUM 1310mg; CALC 114mg;
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