Stir-Fried Steak & Vegetable Sandwiches Sandwiches & Wraps

Ingredients

• 1 lb. beef round tip steaks, cut 1/to 1/4¼-inch thick
• 2 tsp. 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 tsp. Italian seasoning, crushed
• 1 tsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 crusty hoagie rolls (approximately 6 inches long each), split
• 4 slices provolone cheese (1 ounce each)

Instructions

Stack beef steaks. Cut lengthwise in half, then crosswise into 1-inch wide strips. Set aside.

In large nonstick skillet, heat 2 tsp. olive oil over medium-high heat until hot. Add zucchini, onion, bell pepper and Italian seasoning. Stir-fry 3-4 minutes or until crisp-tender. Remove from skillet.

In same skillet, heat 1 tsp. oil until hot. Stir-fry beef in 2 batches, 1-2 minutes each or until outside surface is no longer pink. (Do not overcook.) Return beef to skillet. Season with salt and pepper. Stir in zucchini mixture. Heat through.

Arrange fourth of beef mixture on bottom of each roll. Top each with 1 slice of the cheese.

Place on rack in broiler pan so surface of cheese is 4 inches from heat. Broil 1-2 minutes or until cheese is melted.

Cover with top of roll and serve hot.

Tips from Our Cook

You can substitute top round or shoulder steaks for the round tip steaks Steaks are easier to cut if you put them in the freezer for 15 minutes first.