Veggie Steak Sandwich

Caramelized onions and lots of veggies are accented with tender strips of beef, topped with melted cheese and served on a crusty French bread roll.

1 cup sliced onion
1 cup sliced mushrooms
1 cup red bell pepper strips
1 cup sliced zucchini
1/2 cup chicken broth
8 oz. eye of round steak, cut into 1/2 inch strips
1/8 teaspoon black pepper to taste
4-4 inch French rolls, cut in 1/2 lengthwise
2 teaspoons mustard
3/4 cup nonfat grated mozzarella cheese

Heat a nonstick skillet over medium high. Lightly spray with vegetable oil. Add onion strips and saute until brown - about 3-4 minutes, stirring occasionally.

Add sliced mushrooms, red bell pepper, zucchini and chicken broth. Bring to a boil, reduce to a simmer and cover.

Cook for 2-4 minutes or until vegetables are tender. Uncover, increase heat and add steak strips; cook until beef is done but still tender. Chicken broth should all be evaporated at the end- amount of broth is variable. Preheat broiler in oven.

Spread each sandwich roll with mustard. Fill sandwich rolls open-faced style with veggie/steak mixture. Top with cheese and broil open-faced style until cheese melts and is golden. Serve with garden salad.

 

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