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Fast-Fry Steak And Pepper Sandwiches

sandwiches, beef - other

2 outside fast-fry minute steaks; 8 ounces each
pinch pepper
4 teaspoons olive oil
1 tablespoon red wine vinegar; or
balsamic vinegar
1 onion; sliced
1 sweet red or green pepper; sliced
1 clove garlic; minced
1/4 teaspoons dried thyme
4 crusty Italian rolls
4 teaspoon Dijon mustard

Sprinkle each side of steaks with pepper. In large nonstick skillet, heat half of the oil over high heat; cook steaks, turning once, for 3 minutes or until no longer pink inside. Transfer to plate and keep warm. Add vinegar and remaining oil to pan; bring to boil, scraping up brown bits from bottom of pan. Add onion, red pepper, garlic and thyme; cook, stirring frequently, for 5 minutes or until onion is softened. Meanwhile, slice rolls in half; spread cut sides with mustard. Broil for about 2 minutes or until toasted. Cut each steak in half; sandwich each portion and one-quarter of the onion mixture in rolls.

Contributor: Canadian Living Magazine, April, 2001

Yield: 4 servings

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