Steak Sandwiches

Name: Steak Sandwiches
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 227 grams beef flank steak, cut into strips; 2 Tbsps butter, softened; 1 mediums green pepper, julienned; 1 small onion, sliced and separated into rings; 1 mediums sweet red pepper, julienned; 2 servings Salt and pepper to taste; 2 French or submarine rolls, split; 118 milliliters shredded Swiss cheese; 1 teaspoon vegetable oil

You can never have too many main course recipes, so give Steak Sandwiches a try. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 667 calories, 37g of protein, and 39g of fat. valentin day will be even more special with this recipe. A mixture of beef flank steak, butter, submarine rolls, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Butter rolls and place buttered side up on a baking sheet.

Ingredients you will need

Butter

Roll

Equipment you will use

Baking Sheet

Bake at 375° for 3-4 minutes or until lightly toasted.

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Oven

Meanwhile, in a skillet, combine the green pepper, red pepper and onion.

Ingredients you will need

Green Pepper

Red Pepper

Onion

Equipment you will use

Frying Pan

Sprinkle with salt and pepper.

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Salt And Pepper

Saute in oil until vegetables are crisp-tender.

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Vegetable

Cooking Oil

Remove and keep warm.

To the skillet, add the steak. Cook and stir until steak reaches desired doneness. Return peppers to pan; heat through. Spoon beef mixture onto rolls.

Ingredients you will need

Peppers

Roll

Steak

Beef

Equipment you will use

Frying Pan

Sprinkle with cheese. Replace roll tops.

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Cheese

Roll

Equipment

Baking Sheet

Oven

Frying Pan

Ingredients

Servings:

227grams

beef flank steak, cut into strips 2Tbsps

butter, softened 1mediums

green pepper, julienned 1small

onion, sliced and separated into rings 1mediums

sweet red pepper, julienned 2servings

Salt and pepper to taste 2

French or submarine rolls, split 118milliliters

shredded Swiss cheese 1teaspoon

vegetable oil

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Ghost Pines Sonoma County Monterey County Pinot Noir. It has 5 out of 5 stars and a bottle costs about 28 dollars.