 |
Linda's
Steak Sandwich
Total preparation and cooking time:
30 minutes
Submitted by Linda Kanter, Oklahoma Dietetic Association member
from Edmond, OK |
|
2
lbs. beef flank steak, thinly sliced
2 medium yellow onions, thinly sliced
1 green bell pepper, cut into strips
2-14 oz. bottles of Roast Garlic Vinegar Salad Dressing
½ cup Burgundy wine
8 oz. sliced mushrooms
8 medium French Rolls, sliced lengthwise in half,
and toasted
Salt and pepper to taste, if needed |
|
Directions:
Mix
together onions, bell pepper, salad dressing, and wine.
Reserve 2 tablespoons.
Add steak to remaining mixture; cover and marinate in refrigerator
for 8 hours or overnight.
Using
the reserved 2 tablespoons of marinade, cook mushrooms in a large Dutch
oven over medium heat, until softened.
Add the steak with marinade.
Bring to full rolling boil.
Reduce
heat and continue to cook uncovered over medium heat until liquid is
reduced and beef is tender and not pink, stirring frequently.
(Mixture should be moist but not runny).
Remove from heat.
Serve 4 oz. of meat mixture in each sliced roll.
|
