Pepper Steak Sandwich

Pepper Steak Sandwich
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Top Round Steak is an affordable, leaner cut of beef derived from the rump area of a beef animal. Try using this cut with marinades and in fast/high-heat or low-heat/slow cooking recipes. Be sure to slice meat thinly, against the grain of muscle fibers for the best eating experience.

Steak Sandwich
Yield: 6 servings
  • 1 pound beef Top Round Steak, trimmed and cut into ⅛-inch thick strips
  • ⅓ cup low-fat Italian dressing
  • 1 Tablespoon vegetable oil
  • 1 large bell pepper, scrubbed with clean vegetable brush under running water, sliced into ⅛-inch thick slices
  • ½ medium onion, scrubbed with clean vegetable brush under running water, cut into ⅛-inch thick slices
  • Salt and pepper to taste (optional)
  • 6 Hoagie buns or French rolls
  • 6 slices of low-fat cheese


  1. Wash hands with soap and water.
  2. In a medium bowl, combine sliced beef and Italian dressing. Wash hands after handling uncooked meat.
  3. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
  4. Remove beef from marinade; discard marinade.
  5. In a large nonstick skillet, heat oil over medium-high heat. Add beef in small batches and stir-fry for 1-2 minutes or until the meat is browned and reaches an internal temperature of 145°F on a food thermometer. Set aside and keep warm.
  6. Return the skillet to medium heat. Add peppers and onion. Stir-fry for 5-6 minutes or until vegetables are crisp-tender.
  7. Return beef and juices to skillet. Cook and stir for 1-2 minutes or until heated through. Season with salt and pepper, if desired.
  8. Toast the buns, and top with cooked steak and vegetables. Top with a slice of cheese.
  9. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1 sandwich):
  • Calories 380
  • Total Fat 12g
  • Saturated Fat 4.5g
  • Cholesterol 50mg
  • Sodium 540mg
  • Total Carbohydrates 41g
  • Fiber 2g
  • Total Sugars 3g, includes 1g Added Sugars
  • Protein 29g
  • Vitamin D 0%
  • Calcium 15%
  • Iron 20%
  • Potassium 4%
Nutrition Software Used: 
ESHA Food Processor