Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 0

These steak sandwiches get a spicy kick from Worcestershire sauce. Serve on sub-sandwich buns with potato chips.

Recipe by Cooking Light October 1997

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BECKY LUIGART-STAYNER

Recipe Summary

Yield:
6 servings (serving size: 1 sandwich and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt margarine in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 2 minutes. Add roast beef and next 6 ingredients (roast beef through beer), and bring to a boil. Reduce heat, and simmer 2 minutes, stirring frequently. Drain roast beef in a colander over a bowl, reserving sauce. Divide roast beef evenly among roll bottoms, and top with roll tops. Serve sandwiches with reserved sauce. Garnish sandwiches with carrot curls and olives, if desired.

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Nutrition Facts

345 calories; calories from fat 28%; fat 10.6g; saturated fat 3.4g; mono fat 4.5g; poly fat 1.6g; protein 21.4g; carbohydrates 40.6g; fiber 1.6g; cholesterol 2mg; iron 3.8mg; sodium 938mg; calcium 67mg.
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