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Quick Steak and Pepper Sandwich
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Nutrition Facts
Serving Size 319 g
(Approx. 4 Servings)
Amount Per Serving
Calories 600 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 970 mg 40%
Total Carbohydrate 43 g 18%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 47 g
Vitamin A 8% • Iron 30%
Vitamin C 0% • Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Quick Steak and Pepper Sandwich
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Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp olive oil
1 Lb New York strip steaks, 2 steaks
1 cup(s) H-E-B Fajita Vegetables
2 cup(s) mozzarella cheese, shredded
4 bakery ciabatta rolls, sliced
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Instructions

1
Add oil to sauté pan and heat to medium-high.
2
Season each side of steaks with a pinch of salt and pepper then sear 2 to 3 minutes per side. Remove from pan and set on cutting board to rest.
3
Return pan to stove, reduce heat to medium-low and add vegetables. Sauté 1 minute or until they start to brown. Remove from pan and set aside.
4
In same pan, heat ciabatta about 30 seconds per side or until toasted; do not to overcrowd pan.
5
While bread toasts, cut steak into 1/4-inch thick slices. Turn on broiler.
6
Once all bread is toasted, top each piece with equal amounts of shredded cheese and peppers. Place in oven until cheese is melted, about 30 seconds.
7
Plate bread and top bottom sandwich slices with a handful of steak and toasted bread.
8
Chef's Note: Top sandwiches with your favorite condiments like mustard or herb mayo.
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