BISTRO BEEF STEAK SANDWICH

Red wine and roasted red peppers take this steak sandwich to new heights.

1 lb. beef round tip steak, 1/8 to 1/4-inch thick
2 cloves garlic, crushed
3 Tbsp. Lite Soy Sauce, divided
1/8 tsp. pepper
2 tsp. olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1 jar roasted red peppers, cut into strips
1/4 cup dry red wine or beef broth
4 crusty rolls (6 inches each), split, toasted

Cut steak lengthwise in half and then crosswise into 1-inch strips.

Heat large nonstick skillet over medium-high heat until hot. Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink.

Remove from skillet and season with 2 Tbsp. lite soy sauce and 1/8 tsp. pepper.

In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes.

Add mushrooms and continue cooking 2-3 minutes or until vegetables are tender.

Add red peppers, wine (or broth) and remaining 1 Tbsp. lite soy sauce. Bring to a boil and reduce heat.

Return beef to skillet and heat through.

Serve beef mixture in rolls.

Servings: 4
Source: Texas Beef Council