Steak and Cheese Sandwich |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I made this one night and it was very good. My girlfriend is a low-carber and so she ate it out of a bowl, but she loved it! Measurements are estimates. Ingredients:
1 small green peppers or 1 small other bell pepper |
1 cup baby portabella mushrooms or 1 cup button mushroom, sliced |
1/2 large sweet onion, thinly sliced |
1 -2 small garlic clove |
8 ounces leftover london broil beef or 8 ounces other steak, sliced across the grain and then cut into bite size pieces |
2 slices deli provolone cheese |
2 slices deli american cheese |
2 ounces monterey jack pepper cheese |
olive oil or canola oil |
2 crusty rolls or 2 italian bread or 2 french bread |
1 tablespoon of your favorite barbecue sauce |
3 drops habanero sauce |
mayonnaise or mustard or ketchup or lettuce or tomatoes or pickles or olives or raw onions or jalapeno, etc |
Directions:
1. Heat small amount of oil to medium heat in skillet and add veggies in following order: peppers, mushrooms, onions and garlic. All veggies should be cooked but not mushy or too browned. Remove and set aside.
2. Add meat and cook until warmed and slightly browned. Cook till just slightly short of desired doneness.
3. Meanwhile toast rolls if desired and assemble with condiments and fixings.
4. Stir in sauteed vegetable mixture, BBQ sauce and hot sauce. (The sauces should be added in small amounts; the idea is just to enhance the flavor. Of course, you can do whatever you want!).
5. Gather skillet contents into shape of bread and layer cheeses on top. Cover briefly until melted.
6. Transfer to rolls and serve immediately.
7. Lower carb version: omit rolls or use low-carb wraps.
8. Lower fat version: use cooking spray instead of oil, make sure excess fat is trimmed from meat, and use low or non-fat cheese.
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