Rachael Ray's Pepper Steak Hero Sandwiches - Everyday Cooking Adventures

Made this as a quick lunch and it came out just like the photo. I really really loved it. I used fresh bell peppers and added a little soy sauce too. Fast, easy, and really good. +Every Day with Rachael Ray Magazine

Pepper Steak Heros

Everyday with Rachel Ray, November 2011
Makes: 2 servings
Prep: 3 mins
Cook: 12 mins

Ingredients
1 1/2 tablespoons EVOO
1/2 large onion, sliced
1/2 bag frozen sliced bell peppers, 5 oz.
Salt and pepper
1 tablespoon red wine vinegar
1/2 teaspoon crumbled dried oregano
3 1/2 ounces flatiron steak
2 hero (sub) rolls, split, some inner crumbs removed

Directions
1. Position a broiler rack 4 to 5 inches from the heat, and a second rack in the lower third of the oven. Preheat the broiler. In a large skillet, heat 1 tbsp. EVOO over medium-high heat. Add the onion and bell peppers; season with salt and pepper. Cook, stirring, until tender, about 4 minutes.

2. Meanwhile, whisk together the vinegar, oregano and remaining 2 tbsp. EVOO. Season with salt and pepper.

3. Season the steak with salt and pepper and broil, turning once, for about 8 minutes for medium-rare.

4. While the steak is broiling, toast the rolls on a baking sheet on the bottom rack for 3 minutes.

5. Let the steak rest for 5 minutes (if you can spare the extra time), then thinly slice. Toss with the onion and peppers, then the dressing. Serve the pepper steak in the rolls.

Tip: An Extra Buck Will Buy You…baby arugula. Line the bottom of the rolls with a handful of this green to add a peppery punch.