Italian · Lunch
Steak and Pepper Sandwich
Thin-sliced beef sirloin seared in a hot skillet with sweet peppers and onions, piled onto a toasted Italian roll with melted provolone cheese. Seasoned with garlic, oregano and black pepper for savory depth, finished with a smear of Dijon mustard for sharp acidity.
$6
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
627Calories
43.1gProtein
30.7gFat
43.2gCarbs
6.3gSugar
3.9gFiber
1412mgSodium
127mgChol
11.3gSat Fat
707mgPotassium
401mgCalcium
4.7mgIron
3mcgVitamin B12
39mgVitamin C
protein-rich
herb-salt
hidden-gems
thirty-min-meals
Instructions
1
Prep
Slice beef sirloin thinly against the grain, slice bell pepper and onion into thin strips, and mince garlic.
2
Sauté
Heat olive oil in a skillet over medium-high heat, add bell pepper and onion, and cook for 5 minutes until softened and lightly browned at edges.
3
Sear
Push vegetables aside, add sliced beef in a single layer, and sear over high heat for 2 minutes per side until browned but still pink inside.
4
Build
Spread mustard on toasted roll, quickly pile beef, peppers, onions, garlic, and melted provolone cheese onto bottom half.
5
Plate
Close sandwich, cut diagonally, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 22 Italian sub roll (about 6 inches)
- 3 oz86g provolone cheese
- 11 small bell pepper
- 11 small onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp Dijon mustard
