Italian Beef Sandwich
Prep: 25 minutes
Bake/Cook: 15 minutes • Serves: 4
2tablespoons red wine vinegar
2tablespoons Worcestershire sauce
4ciabatta rolls, sliced horizontally in half
1tablespoon olive oil
1/2medium white onion, thinly sliced
1/4cup refrigerated basil pesto
4slices (1 ounce each) provolone cheese
1cup giardiniera
1/2cup thinly sliced roasted red peppers
1.Preheat oven to 350°. Place steak on cutting board; with flat side of meat mallet, pound to 1/2-inch thick. Thinly slice steak against the grain. In medium bowl, toss vinegar, Worcestershire and steak; let stand 15 minutes.
2.Place rolls, cut side up, on rimmed baking pan; bake 8 minutes or until toasted.
3.In large skillet, heat oil over medium-high heat; add onion and cook 2 minutes or until almost tender, stirring occasionally. Remove steak from marinade and add to skillet; discard marinade. Cook 4 minutes or until steak is browned and onion is tender, stirring occasionally.
4.Spread bottom halves of rolls with pesto; evenly top with steak mixture, cheese, giardiniera, peppers and top halves of rolls. Place sandwiches on same pan; bake 5 minutes or until cheese melts.
Approximate nutritional values per serving:
557 Calories, 21g Fat (7g Saturated), 95mg Cholesterol,
1354mg Sodium, 45g Carbohydrates, 2g Fiber, 5g Sugars,
3g Added Sugars, 41g Protein