Epic Cheese Steak Crostini Sandwich

20 min

4 servings

Ingredients

  • 1⁄2 tbsp oil
  • 3⁄4 lb (340 g) sirloin beef steak
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow onion
  • 1 tbsp balsamic vinegar
  • 1⁄2 tbsp Balsamic Vinaigrette Dressing Mix
  • 1⁄4 cup unsalted butter, melted
  • 1⁄2 tbsp Roasted 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, 0.3 0 g), Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 32 g (Fiber 6 g, Sugars 8 g), Protein 26 g.

Tips

Make it vegetarian: Swap beef for smoked tofu, sliced.

Tips

Make it vegetarian: Swap beef for smoked tofu, sliced.

Perfectly Balance Your Plate

Serve with 1⁄2 cup mixed veggies.