Steak and Veggie Sandwiches

Ingredients

• 1 pound beef round tip steak, cut 1/8 to 1/4 inch thick
• 2 teaspoons olive oil
• 1 medium zucchini, cut into 1/4-inch-thick slices
• 1 medium onion, thinly sliced
• 1 medium red bell pepper, cut into thin strips
• 1 teaspoon Italian seasoning, crushed
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 crusty hoagie rolls, about 6 inches long, split
• 4 (3/4 ounce) slices mozzarella cheese
  

Instructions

1. Cut beef into strips. Set aside.
2. In large skillet, heat 1 teaspoon olive oil over medium-high heat. Add zucchini, onion, bell pepper and Italian seasoning. Stir fry 3 to 4 minutes or until crisp-tender. Remove from skillet.
3. In same skillet, heat 1 teaspoon oil until hot. Stir fry beef in two batches, 1 to 2 minutes each. Season with salt and pepper. Stir in zucchini mixture; heat through.
4. Arrange 1/4 of beef mixture on bottom of each roll; top each with 1 cheese slice. Place on rack in broiler pan so surface of cheese is 4 inches from heat.
5. Broil for 1 to 2 minutes or until cheese is melted.

Makes 4 sandwiches

Nutrients per sandwich: 528 calories, 39 grams protein, 58 grams carbohydrates, 14 grams fat, 836 mg sodium, 84 mg cholesterol

SANDWICH RECIPES