2 teaspoons extra-virgin olive oil
1 medium onion, sliced
8 ounces mushrooms, sliced
1 red or green bell pepper, sliced
2 tablespoons minced fresh oregano, or 2 teaspoons dried
½ teaspoon freshly ground pepper
1 pound sirloin steak, trimmed and thinly sliced (see Tip)
¼ teaspoon salt
1 tablespoon all-purpose flour
½ cup sliced hot banana peppers (optional)
¼ cup reduced-sodium chicken broth
3 slices reduced-fat provolone cheese (about 3 ounces)
4 whole-wheat buns, split and toasted
1
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Add steak and salt and cook, stirring, until the meat is just cooked through, about 4 minutes.
2
Reduce heat to low. Sprinkle the vegetables and meat with flour; stir to coat. Stir in banana peppers (if using) and broth; bring to a simmer. Remove from the heat; lay cheese slices on top of the vegetables and meat, cover and let stand until melted, 1 to 2 minutes.
3
Divide into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each bun and serve immediately.
Tip: It is easiest to cut meat into thin slices if it is partially frozen. If you have time, freeze it for 20 minutes before slicing.
Eating Well
