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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In Birch Tree, Missouri, Sandra Burgess layers submarine sandwiches rolls with a seasoned mixture of sirloin strips, sliced peppers and sweet pineapple rings. The interesting flavors in these meaty sandwiches blend quite nicely. Ingredients:
1/4 cup steak sauce |
1 tablespoon brown sugar |
1 tablespoon soy sauce |
1/2 teaspoon ground ginger |
1 pound beef top sirloin steak, cut into 1/2-inch strips |
1 medium sweet red pepper, thinly sliced |
1 medium green pepper, thinly sliced |
1 medium onion, thinly sliced |
1 tablespoon canola oil |
2 garlic cloves, minced |
8 pineapple slices |
4 hoagie buns, split and toasted |
Directions:
1. In a large bowl, combine steak sauce, brown sugar, soy sauce and ginger; set aside. In a large skillet or wok, stir-fry the steak, peppers and onion in oil for 5 minutes Add garlic; cook 1 minute longer. Stir in reserved sauce; top with pineapple.
2. Cover and simmer for 5 minutes or until heated through. Spoon meat mixture onto rolls; top each with two pineapple slices. Yield: 4 servings.
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