Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16 oz) 100% Natural Angus Reserve boneless beef top sirloin steak | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 large Vidalia onion, thinly sliced and separated into rings | ||
| 1 medium red bell pepper, seeded, cut into 1/4-inch slices | ||
| 2 (8 oz each) Asiago flute rolls | ||
| 4 slice(s) Hy-Vee Swiss cheese |
Directions
- Preheat broiler to LOW. Trim fat from steak and season with salt and pepper. Place steak on an unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness. Allow 15 to 17 minutes for medium-rare doneness (145 degrees) or 20 to 22 minutes for medium doneness (160 degrees).
- Meanwhile, heat a large nonstick skillet over medium-high heat. Add olive oil, onion and bell pepper. Cover and cook for 5 minutes. Uncover and cook 5 minutes more or just until tender, stirring occasionally.
- Split each roll in half widthwise, to yield 4 rolls. Then cut each roll in half lengthwise, to yield a top and bottom for each of the four rolls.
- Place split rolls on a large baking sheet, cut sides up. Broil 4 to 5 inches from heat for 1 to 2 minutes or until lightly toasted. Remove bun tops from baking sheet; set aside. Slice steak into bite-size strips. Divide steak strips and pepper mixture among bun bottoms. Top with cheese slice. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Top with bun tops.
Nutrition facts
Servings
690 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 65mg
- Sodium: 720mg
- Total Carbohydrates: 76g
- Protein: 53g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 70%
0%
Iron 40%
0%
Calcium 40%
Recipe Source:
Hy-Vee Seasons Summer 2011.