1 tbsp olive oil
4 fresh soft sandwich rolls, cut in half and opened out
2 onions, thinly sliced
1 large green pepper, thinly sliced
2 garlic cloves, crushed
Salt and black pepper
600g rib-eye steak, very thinly sliced
300g thinly sliced American cheese, Provolone or Cheddar
- Heat the oil in a large pan over a medium-high heat. Add the onions and peppers and cook, stirring, for 5-6 minutes. Add the garlic, salt and pepper, and cook, stirring, for 30 seconds. Push to one side of the pan.
- Turn the grill on to high. Add the sliced steak to the hot pan and cook, stirring, for 2-3 minutes. Stir together with the vegetables. Spoon the meat and vegetables into the opened-out rolls and top with the cheese slices. Place under the grill for 2-3 minutes for the cheese to melt.
- Serve immediately with whatever condiments you prefer.
Per serving: 717kcals, 35.8g fat (16.5g saturated), 34.9g carbs, 8.7g sugars, 59.5g protein, 2.7g fibre, 2.679g sodium