Piled high with steak and onions, this hearty sandwich is packed with flavor from the meat and Dijon mustard sauce. Serve with a small green salad for a complete, mouthwatering meal.
2 teaspoons bottled minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
4 (1/4-inch) slices red onion
3 tablespoons fat-free mayonnaise
2 1/2 teaspoons Dijon mustard
8 (1-ounce) slices sourdough bread, toasted
How to Make It
Combine first 4 ingredients; rub mixture over steak. Place a nonstick skillet over medium-high heat until hot. Coat steak and onion slices with cooking spray; add steak and onion to skillet. Cook 12 minutes or to desired degree of doneness, stirring onion often and turning steak once.
Combine mayonnaise and mustard, stirring well; spread over 1 side of each bread slice. Thinly slice steak across the grain. Arrange steak evenly on 4 bread slices; top evenly with onion. Top with remaining bread slices.