Epic Cheese Steak Crostini Sandwich

20 min
4 servings
$2.90/serving

Perfectly Balance Your Plate

Serve with ¹⁄₂ cup mixed veggies.

Ingredients

¹⁄₂ tbsp oil

³⁄₄ lb (340 g) sirloin beef steak

Sea Salt (Grinder), to taste

Black Pepper (Grinder), to taste

1 red bell pepper

1 green bell pepper

1 yellow onion

1 tbsp balsamic vinegar

¹⁄₂ tbspBalsamic Vinaigrette Dressing Mix

¹⁄₄ cup unsalted butter, melted

¹⁄₂ tbspRoasted Garlic Aioli Mix

2 wholegrain rolls

¹⁄₃ cup grated mozzarella cheese

Preparation

Preheat oven to 450° F. Line Sheet Pan with Sheet Pan Liner.
In a sauté pan, heat oil over medium-high heat. Season steak with salt and pepper, to taste, if desired. Cook steak about 3–4 min, or until desired doneness. Remove from pan and set aside to rest.
Meanwhile, slice bell peppers and onion into thin strips. Place in pan; add vinegar and dressing mix. Cover; cook until tender, about 4 min.
In a Prep Bowl, combine butter and aioli mix. Split rolls in two and brush with garlic butter. Place on Sheet Pan and toast about 3–4 min.
Meanwhile, slice steak against the grain.
Evenly divide steak and veggies between toasted roll halves. Place on Sheet Pan, sprinkle with cheese and heat in oven until cheese is melted, about 1 min.

Nutritional Information

Per serving: Calories 430, Fat 23 g (Saturated 11 g, Trans 0.3 g), Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 32 g (Fibre 6 g, Sugars 8 g), Protein 26 g.