pepper steak sandwiches

Breakfast

Sautéed strips of steak and bell peppers layered on rolls, often with cheese or a savory sauce. A satisfying and slightly spicy meat-lover’s choice.

2 medium green pepper, julienned 1 small onion, sliced
4 garlic cloves, minced and divided
1 tablespoon olive or vegetable oil 3/4 pound cooked sirloin or round steak, thinly sliced
1/2 teaspoon salt (optional) 1/8 teaspoon pepper
1/4 cup butter or margarine, softened
4 french or italian sandwich rolls, split and toasted

In a skillet, saute green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.

Lunch

A cold salad with chewy wild rice, nuts, fruit, and vinaigrette — a balance of earthy, sweet, and tart flavors.

Slow Cooker

Fall-off-the-bone ribs cooked low and slow in a sweet and savory sauce. Perfect for backyard gatherings or game day dinners.

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