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Open-Faced Steak Sandwiches

Yield 2 servings.

Ingredients

  • 1/2 pound lean boneless beef sirloin steak
  • Vegetable cooking spray
  • 3/4 cup sliced fresh mushrooms
  • 1/4 cup thinly sliced onion, separated into rings
  • 1/4 teaspoon minced garlic
  • 1 1/2 tablespoons low-sodium Worcestershire sauce
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup canned no-salt-added beef broth, undiluted
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon pepper
  • Dash of salt
  • Dash of dry mustard
  • 4 (3/4-ounce) slices French bread, toasted

Nutrition Information

  • calories 361
  • caloriesfromfat 21 %
  • fat 8.6 g
  • satfat 2.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 32.8 g
  • carbohydrate 35.4 g
  • fiber 0.0 g
  • cholesterol 81 mg
  • iron 0.0 mg
  • sodium 466 mg
  • calcium 0.0 mg

How to Make It

  1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/8-inch-wide strips. Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add steak; cook 3 minutes or until browned. Drain and pat dry. Wipe drippings from skillet with a paper towel.

  2. Coat skillet with cooking spray. Add mushrooms, onion, and garlic; saute until tender. Combine Worcestershire sauce and cornstarch in a small bowl, stirring until smooth. Stir in beef broth and next 4 ingredients. Add broth mixture to mushroom mixture, and cook over medium heat, stirring constantly, 2 minutes or until mixture is thickened. Add steak, and cook 2 to 3 minutes or until thoroughly heated.

  3. To serve, place 2 bread slices on each serving plate; spoon beef mixture evenly over bread. Serve immediately.

Cooking Light Light Cooking for Two