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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
5tablespoonsextra-virgin olive oil, divided
3cupspresliced fresh bell pepper-and-onion mix (10 ounces)
2 teaspoons white-wine vinegar plus 2 tablespoons, divided
1poundshaved sandwich steak
¾teaspoonground pepper, divided, plus more to taste
¼teaspoonsalt, divided
½cupshredded Gruyère or provolone cheese
4slicescrusty whole-wheat bread (1/2 inch thick), lightly toasted
8teaspoonsprepared horseradish aioli or horseradish sauce
DirectionsHeat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring often, until softened and starting to brown in spots, 5 to 7 minutes. Stir in 2 teaspoons vinegar. Transfer the vegetables to a bowl.Add 1 tablespoon oil to the pan. Add steak, season with 1/2 teaspoon pepper and 1/8 teaspoon salt and cook, stirring and pulling apart with tongs or a fork, until no longer pink, 3 to 4 minutes. Return the vegetables to the pan, stir to combine. Sprinkle with cheese. Cover and remove from heat.Toss arugula in a large bowl with the remaining 3 tablespoons oil, 2 tablespoons vinegar, 1/4 teaspoon pepper and 1/8 teaspoon salt.Spread each piece of bread with 2 teaspoons aioli (or sauce) and top with one-fourth (about 1 cup) of the steak mixture. Serve the tartines with the arugula salad. Sprinkle with more pepper, if desired.Originally appeared: EatingWell Magazine, September/October 2017
Directions
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring often, until softened and starting to brown in spots, 5 to 7 minutes. Stir in 2 teaspoons vinegar. Transfer the vegetables to a bowl.Add 1 tablespoon oil to the pan. Add steak, season with 1/2 teaspoon pepper and 1/8 teaspoon salt and cook, stirring and pulling apart with tongs or a fork, until no longer pink, 3 to 4 minutes. Return the vegetables to the pan, stir to combine. Sprinkle with cheese. Cover and remove from heat.Toss arugula in a large bowl with the remaining 3 tablespoons oil, 2 tablespoons vinegar, 1/4 teaspoon pepper and 1/8 teaspoon salt.Spread each piece of bread with 2 teaspoons aioli (or sauce) and top with one-fourth (about 1 cup) of the steak mixture. Serve the tartines with the arugula salad. Sprinkle with more pepper, if desired.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring often, until softened and starting to brown in spots, 5 to 7 minutes. Stir in 2 teaspoons vinegar. Transfer the vegetables to a bowl.
Add 1 tablespoon oil to the pan. Add steak, season with 1/2 teaspoon pepper and 1/8 teaspoon salt and cook, stirring and pulling apart with tongs or a fork, until no longer pink, 3 to 4 minutes. Return the vegetables to the pan, stir to combine. Sprinkle with cheese. Cover and remove from heat.
Toss arugula in a large bowl with the remaining 3 tablespoons oil, 2 tablespoons vinegar, 1/4 teaspoon pepper and 1/8 teaspoon salt.
Spread each piece of bread with 2 teaspoons aioli (or sauce) and top with one-fourth (about 1 cup) of the steak mixture. Serve the tartines with the arugula salad. Sprinkle with more pepper, if desired.
Originally appeared: EatingWell Magazine, September/October 2017
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Nutrition Facts(per serving)501Calories31gFat21gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
