All you need:
2 tbsp Hy-Vee butter, softened
1/8 tsp Hy-Vee garlic powder
6 mini whole-grain ciabatta buns, split
1 pound beef top round steak*
1/2 tsp Hy-Vee salt
1/2 tsp Hy-Vee ground Italian seasoning
1/4 tsp Hy-Vee ground black pepper
1 tbsp Hy-Vee canola oil
1 medium onion, sliced
3 cloves garlic, minced
2 red and/or green bell peppers, cut into 1/4-inch strips
2 tsp Hy-Vee Worcestershire sauce
6 slices Hy-Vee Provolone or pepper jack cheese
All you do:
Preheat oven to 450 degrees.
Combine butter and garlic powder. Spread onto cut sides of buns. Place buns, buttered sides down, on a baking pan. Toast until light golden brown, about 1 to 2 minutes.
Cut chilled steak against the grain into thin slices. Season with salt, Italian seasoning and black pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook for 2 minutes, stirring frequently. Add bell peppers; continue cooking and stirring until vegetables are tender, about 3 minutes. Remove and keep warm.
Add beef and Worcestershire sauce to skillet; cook and stir until beef reaches desired doneness, about 4 minutes.
Divide beef and vegetable mixture among buns. Top with cheese slices and top bun. Heat in oven until cheese is melted about 2 minutes.
*Note: Freeze steak for 30 minutes for easier slicing.
Nutrition information per serving:
Dietary Fiber: 3g
Saturated Fat: 8g
Trans fats: 0g
Daily nutritional values:
20% vitamin A
80% vitamin C