Ingredients
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1 tablespoon olive oil
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2 garlic cloves, crushed
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3 tablespoons light soy sauce, divided
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1/8 teaspoon pepper
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1 medium red onion, cut into thin wedges
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2 teaspoons olive oil
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1 1/2 cups sliced mushrooms
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1/2 cup jarred roasted red pepper, cut into strips
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1/4 cup dry red wine
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8 slices c- monterey jack cheese or 8 slices cheddar cheese
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4 (6 inch) crusty rolls or 4 (6 inch) hoagie rolls
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1 lb beef round tip steak, 1/8-1/4-inch thick, pound if necessary
Instructions
- Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips.
- Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot.
- Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink.
- Remove from skillet and season with 2 Tbl. soy sauce and pepper.
- Reduce heat to medium.
- Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes.
- Add mushrooms and continue cooking 2-3 minutes or til veggies are tender.
- Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil.
- Reduce heat and return beef to skillet.
- Heat through.
- Pile beef mixture onto bottoms of rolls.
- Top each with 2 slices cheese.
- Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.