Italian Pepper-Steak Heroes

Italian Pepper-Steak Heroes
Servings: 4 Prep 25 mins Total Time 30 mins

Ingredients

  • 1 pound beef flank steak, thinly sliced across the grain
  • 1/8 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, sliced
  • 1 14 1/2 ounce can no salt added diced tomatoes
  • 1/2 teaspoon dried oregano, crushed
  • 2 cups weekend-prepped onions and peppers
  • 2 tablespoons red wine vinegar, divided
  • 4 hero or sub rolls
  • 4 cups torn romaine lettuce

Make It

1. Season steak with salt. In a very large nonstick skillet cook steak in 1 Tbs. hot oil over medium heat for 1 to 2 minutes or until desired doneness. Remove steak from skillet; keep warm.

2. Add garlic to the skillet; cook 30 seconds. Add the tomatoes and oregano. Cover and simmer 5 minutes. Stir in onions and peppers and 1 Tbs. vinegar; heat through.

3. Divide steak among hero rolls. Top with vegetable mixture. Toss romaine with 1 Tbs. olive oil and 1 Tbs. vinegar. Serve sandwiches with salad.

Weekend Prepped Onions and Peppers

Ingredients

  • 3 green and/or red bell peppers
  • 2 yellow onions
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt

Make It

1. Halve and seed bell peppers, cut onions into wedges and spread on a baking sheet lined with foil. Toss veggies with olive oil and salt. Roast at 425 degrees F until tender, 15-20 minutes. Slice pepper halves. Refrigerate up to 5 days.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 455, Fat, total (g): 17, chol. (mg): 78, sat. fat (g): 5, carb. (g): 45, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 6, sugar (g): 9, pro. (g): 34, vit. A (IU): 5047, vit. C (mg): 50, Thiamin (mg): 1, Riboflavin (mg): 1, Niacin (mg): 11, Pyridoxine (Vit. B6) (mg): , Folate (µg): 148, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 549, Potassium (mg): 515, calcium (mg): 131, iron (mg): 6, Percent Daily Values are based on a 2,000 calorie diet.