|2 servings||calories per servings 740||protein serving 41 g||carbs per serving 60 g||total fat per serving 41 g|
A hearty sandwich stuffed with tender sirloin steak, crisp sweet peppers, sautéed onions, and melted cheddar teams up with a fresh watercress salad for an unforgettably satisfying supper. It’s a more casual take on your classic steak dinner, but just as delicious and satisfying as an easy hand-held meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||41 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||60 g|
|Dietary Fiber||5 g|
In a bowl, combine steak, tamari, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Turn to coat.
MISE EN PLACE
• Discard pepper stems and seeds. Thinly slice flesh.
• Chop green onion, keeping white and green parts separate.
• Peel and chop garlic.
• Peel, halve and thinly slice onion.
• Split rolls.
• Discard any tough watercress stems. Cut or tear leaves into bite-size pieces.
• Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add steaks. Cook without disturbing until browned on bottom, about 2 minutes.
• Flip steaks. Cook without disturbing until browned on other side, 1-2 minutes.
• Transfer to a plate. Cover, and keep warm.
• Return pan to medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add half of peppers. Cook, stirring, until peppers are shiny, about 1 minute.
• Add red onion, onion whites, garlic and Italian spice. Cook, tossing occasionally, until vegetables are just tender, about 2 minutes.
• Toast buns as desired.
• Spread with mayonnaise.
While bread toasts:
• In a large bowl, whisk together honey, vinegar, 1/4 teaspoon kosher salt and 1 tablespoon olive oil.
• Toss in remaining red pepper and watercress.
• Thinly slice steak against the grain.
• Pour steak juices over peppers.
• Fill rolls with steak, peppers, cheese and onion greens.
• Serve with watercress salad, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...