MY HUSBAND and I are retired ranchers—so beef is a frequent favorite main dish at our house. I've even written my own beef cookbook based on recipes that I've collected through the years. Everyone enjoys these hearty, tasty sandwiches that can be made for two—or any size group. —Margery Bryan Royal City, Washington
INGREDIENTS
* 3 garlic cloves, divided * 2 cups beef broth * 1/2 teaspoon dried oregano, divided * 1 small onion, sliced * 1 small green pepper, cut into strips * 1 tablespoon cooking oil * 2 beef tip or sandwich steaks (1/4 inch thick) * 2 Italian rolls, split
SERVINGS 2 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 20 min. COOK 10 min. TOTAL 30 min.
DIRECTIONS
Cut one garlic clove in half; place in a saucepan. Add broth and 1/4 teaspoon oregano; cook over medium-low heat for 10 minutes. Discard garlic clove. Remove broth from the heat and set aside. Mince remaining garlic; place in a skillet. Add the onion, green pepper, oil and remaining oregano; cook and stir over medium heat until crisp-tender. Remove vegetables and keep warm. Add meat to the skillet; cook over medium heat until browned on both sides. Add reserved broth; simmer for 10-12 minutes or until meat is tender. To serve, brush cut sides of rolls with some of the broth; top with meat and vegetables. Yield: 2 servings.
