Pepper Steak Sandwich
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.
Photo by Marusa Jonas
Yield: 6 servings
Ingredients:
- 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
Directions:
- Wash hands with soap and water.
- In a medium bowl, combine sliced beef and Italian dressing. Wash hands after handling uncooked meat.
- Cover and marinate in the refrigerator for 30 minutes to 2 hours.
- Remove beef from marinade; discard marinade.
- 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.
- Return the skillet to medium heat. Add peppers and onion. Stir-fry for 5-6 minutes or until vegetables are crisp-tender.
- Return beef and juices to skillet. Cook and stir for 1-2 minutes or until heated through. Season with salt and pepper, if desired.
- Toast the buns, and top with cooked steak and vegetables. Top with a slice of cheese.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
