3/4 pound top round steak, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons Worcestershire sauce
4 (0.6-ounce) slices reduced-fat provolone cheese, cut in half
4 (2 1/2-ounce) hoagie rolls with sesame seeds
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Add mushrooms to pan; sauté 4 minutes. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 minute.
Place 1 cheese slice half on bottom half of each roll, and top each serving with one-fourth of beef mixture. Top with remaining cheese slice halves and tops of rolls.
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I would strongly disagree with the preparation directions in this recipe. It is a simple fact that mushrooms give off a lot of moisture and take longer to saute than peppers and onions. Therefore, I sauteed the mushrooms first, removed them from the pan; and then added a bit more oil and sauteed the peppers and onions together (more forgiving than mushrooms). Otherwise, you end up steaming the veggies and no flavor. We also splashed some Worcestershire on the steak prior to cooking, grilled it whole, and then sliced after a few minutes resting. (Adding beef to veggies is recipe for an overcrowded pan and no searing.) The four stars reflects the modifications I described above. Otherwise, I can understand the lower ratings. Served with baked chips and raw veggies to dip in CL's Sour Cream and Onion Dip (Aug 2013).
The meat and veggie mix was just a tastless, limp mess. I agree with the reviewer that said that you shouldn't cook everything all together. I think you just end up steaming everything because there's too much in the pan. We won't be repeating this recipe.
This was very easy to make. I put my cheese bread under the broiler to get it nice and toasty. I also buttered my bread, which is a CL no-no, but it was delicious.
Our family hates mushrooms, so we omitted them. The only thing I added to the meat mixture was a dash of garlic powder and chili powder. We will be making this again soon!
Quick, easy and tasty. I marinated the meat with a little Ponzu sauce for a few minutes before cooking. Then I browned the meat quickly in a screaming hot pan. Cooked it just long enough to brown then set it aside. I then sauteed the veggies in the same pan. Prior to adding the meat back. The meat was not over cooked. I deglazed the pan with a bit of beef stock (could use wine). I agree with other raters of this recipe in that I put my bread under a broiler with the cheese then added the mix to the toasty cheesy bread. I used Pepper Jack cheese for mine and my wife used the Provolone. The spice of the Pepper Jack was a welcome addition I thought. This was a perfect meal to make and eat while watching the San Jose Sharks beat the LA Kings in the playoffs. GO SHARKS
how funny i was already making this tonight!! I have been making them for YEARS. I change up the cheese and sometimes put a little pizza sauce on then just before serving for a "pizza steak" sandwich, I also use fresh roast beef lunchmeat from the deli counter,just as long as it is really rare!! cooks up fast and is really good
This one definitely hit the spot on a lazy summer evening. Very easy to make and clean up. Flavors were very complimentary and it was more filling than you'd expect. Next time I might try it with some horseradish to spice it up a bit.
Tasty, but I should have known better than to brown the meat with all of those veggies. I used sirloin steak, but when I put the meat into the veggies the whole mixture began to to boil. I don't like boiled meat on a sandwich.Could have been cook's error since I doubled it. Next time I'll do the veggies, remove from pan, and then brown meat and mix together.
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