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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These hearty sandwiches from Marge Miller of Atlantic Mine, Michigan are served with individual ramekins of well-seasoned bouillon for dipping. âThis recipe is a favorite of ours when time is of essence,â she writes. âGuests always rave when I prepare it, too. Nobody leaves the table hungry.â Ingredients:
2 cups water |
1 tablespoon beef bouillon granules |
1/2 teaspoon pepper, divided |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon garlic salt |
1 medium onion, thinly sliced |
1 small green pepper, thinly sliced |
4 tablespoons butter, divided |
1/4 teaspoon salt |
1 pound beef top sirloin steak, cut into 1/2-inch strips |
4 french rolls, split |
4 slices provolone cheese |
Directions:
1. In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
2. Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef.
3. In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus. Yield: 4 servings.
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