Bistro Beef Sandwich

Red wine and roasted red peppers take this steak sandwich to new heights.


  • 1 pound beef round tip steak, 1/8 to 1/4-inch thick
  • 2 cloves garlic, crushed
  • 3 tablespoons lite soy sauce, divided
  • 2 teaspoons olive oil
  • 1 medium red onion, cut into thin wedges
  • 1 1/2 cups sliced mushrooms
  • 1 jar roasted red peppers, cut into strips
  • 1/4 cup dry red wine
  • 4 crusty rolls (6 inches each), split, toasted


  1. Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips.
  2. Heat large nonstick skillet over medium-high heat until hot.
  3. Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink.
  4. Remove from skillet and season with 2 tablespoons of the lite soy sauce and 1/8 teaspoon pepper.
  5. In same skillet, heat oil over medium high until hot.
  6. Add onion and stir-fry 5 minutes.
  7. Add mushrooms and continue cooking 2-3 minutes or until vegetables are tender.
  8. Add red peppers, wine and remaining 1 tablespoon lite soy sauce.
  9. Bring to a boil and reduce heat.
  10. Return beef to skillet and heat through.
  11. Serve beef mixture in rolls.

Serves 4

From the kitchen of Martin James - Copenhagen, Denmark.

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