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|
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