Ingredients (1 serving)
- 1 Arnold Multi-Grain® roll
- 4 oz. strip loin steak, trimmed
- 1 tbsp. olive oil, divided
- 1/4 large Spanish or Vidalia onion, thinly sliced
- 1/4 large bell pepper, thinly sliced (green and/or red peppers)
- 1 tbsp. water
- Salt and pepper to taste
Place steak in freezer for 30 to 45 minutes to make slicing easier.
Heat 1/2 tablespoon olive oil in a large saute pan over high heat. Add onion and season with salt and pepper to taste. Begin cooking onion. When caramelizing begins, as noted by onions starting to turn brown, add in bell pepper slices and saute until warm. Add a tablespoon of water to deglaze pan, and cook onions and peppers for a total of about 15 minutes.
Slice cold steak into thin strips and brush with remaining oil. Heat a griddle pan or large skillet over medium-high heat. Cook steak about 1 minute per side.
Place several slices of cooked meat on the bottom half of a Sandwich Thins roll; and then, add hot caramelized onions and peppers. Top with the top half of the Sandwich Thins roll.