Steak Subs by Linda Larsen

This hearty sandwich stretches a pound of meat to serve 6, but it's so flavorful you won't feel like you're being short-changed.

Serves 6

Calories: 439.25

Fat: 7.93 grams

Saturated Fat: 3.84 grams

Cholesterol: 69.46 mg

Sodium: 493.25 mg

1 pound boneless sirloin steak

½ teaspoon salt

⅛ teaspoon pepper

1 loaf Oat Bran French Bread (page 37)

1 cup shredded low-fat extra-sharp Cheddar cheese

1 (7-ounce) jar roasted red peppers, drained shredded lettuce

3 tablespoons Dijon mustard

Prepare and preheat grill. Trim excess fat from steaks and sprinkle with salt and pepper. Grill steak on both sides, turning once, until desired doneness, about 8 to 15 minutes. Remove from grill, cover, and let stand.
Cut French Bread in half lengthwise. Place, cut-side down, on grill to toast for 1 to 2 minutes until brown. Remove from grill, set cut-side up, and sprinkle cheese on 1 of the halves.
Cut steak into thin slices against the grain. Layer on the cheese; top with red peppers and lettuce. Spread top half of bread with mustard; place mustard-side down on lettuce to make sandwich. Slice into 6 sections and serve immediately.

Low Fat, High Flavor Recipes