Bistro flank steak sandwich
Indulge in the delightful flavors of a bistro-style flank steak sandwich. Succulent steak layered with fresh greens and zesty dressing between toasted bread. Taste the gourmet perfection!
Ingredients:
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, sliced
- 4 large portobello mushrooms, stems and gills removed (see Tip), sliced
- 1 large red bell pepper, thinly sliced
- 2 tablespoons minced fresh oregano, or 2 teaspoons dried
- ½ teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
- 1/4 cup vegetable broth, or reduced-sodium chicken broth
- 1 tablespoon reduced-sodium soy sauce
- 90g thinly sliced reduced-fat provolone cheese
- 4 whole-wheat buns, split and toasted
Instructions:
- Heat up some oil in a large nonstick pan over medium-high heat. Add the onion and cook while stirring occasionally, until it becomes soft and starts to get a golden color, which should take around 2 to 3 minutes. Then, add the mushrooms, bell pepper, oregano, and pepper, and continue to cook while stirring, until the vegetables become wilted and tender, which should take approximately 7 minutes.
- Next, lower the heat and sprinkle some flour over the vegetables, stirring to make sure they are coated evenly. Then, pour in the broth and soy sauce, and bring everything to a simmer. Once done, take the pan off the heat, place slices of cheese on top of the vegetables, cover the pan, and let it sit until the cheese melts, usually for 1 to 2 minutes.
- Finally, use a spatula to divide the mixture into 4 portions, making sure to keep the melted cheese layer on the top. Place a portion on each toasted bun and serve right away.
Summary:
- Calories: 1290 kcal
- Fat: 59 g
- Protein: 93 g
- Carbs: 97 g
- Potassium: 2144 mg
- Magnesium: 181 mg