Italian Steak Sandwich
- 1/2 cup reduced fat ricotta cheese 125 mL
- 1 tsp chopped fresh basil 5 mL
- 1/2 tsp chopped fresh oregano 2 mL
- 1/4 tsp freshly ground pepper or to taste 1 mL
- 4 (4 oz/115 g) minute steaks
- 2 tsp canola oil 10 mL
- 1 sweet red pepper, seeded, cut into 1/2-inch (1 cm) strips
- 1 hot banana pepper, seeded, cut into 1/4-inch (5 mm) strips
- 1 medium onion, quartered, cut into 1/4-inch (5 mm) strips
- 1 Tbsp white wine vinegar 15 mL
- 1/2 tsp granulated sugar 2 mL
- 2 large oval, crusty Italian rolls
- 1. In a small bowl, combine ricotta cheese, basil, oregano, and pepper; mix well. Cover and let stand in refrigerator.
- 2. Place steaks in shallow pan and sprinkle with pepper. Broil steaks for 3 minutes on each side. Turn cooked steaks over in pan once or twice to absorb any pan juices. Set on lowest rack of oven to keep warm.
- 3. In a non-stick skillet, heat canola oil over medium heat. Add peppers and onion, stirring often until onions are transparent. Sprinkle with vinegar and sugar and cook, stirring for 1 minute longer.
- 4. Cut rolls in half lengthwise, place on baking sheet and toast under broiler. Spread with ricotta cheese mixture, dividing evenly. Top each with steak. Spoon pepper mixture over top.
|Total Fat||13 g|
|Saturated Fat||4 g|
Banh Mi with Spicy Yuzu Mayo
The baguette was introduced by the French in Vietnam during its Colonial period, therefore, the term bánh mì is synonymous with this style of bread. Just add spicy short rib meat and an exotic mayo made with canola oil for a short rib sandwich to remember!
Cajun Pile Ups with Pepper Sauce
Reminiscent of New Orleans, these sandwiches are ragin' with flavor from the hot sauce and banana pepper.