1 lb beef round tip steaks, 1/8" to 1/4" thick
2 garlic cloves, crushed
3 tbsp soy sauce, divided
2 tsp olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1/2 cup jarred roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6-inches each), split & toasted

Bistro Beef Steak Sandwich

1. Stack beef steaks, cut lengthwise in half, then crosswise into 1" strips.
2. Heat large nonstick skillet over medium-high heat until hot. Stir fry beef strips and garlic (1/2 at a time) for 1-2 minutes or until outside surface is no longer pink.
3. Remove from skillet, season with 2 tbsp soy sauce and 1/8 tsp pepper.
4. In same skillet, heat oil over medium heat until hot. Add onion and stir-fry for 5 minutes. Add mushrooms, continue cooking for 2-3 minutes or until vegetables are tender.
5. Add red peppers, wine and remaining 1 tbsp soy sauce. Bring to a boil and reduce heat.
6. Return beef to skillet and heat through. Serve beef mixture in rolls.
   Makes 4 servings.
   Preparation time: 25 minutes