| |
| INGREDIENTS |
| 1 lb. |
London broil, trimmed of fat and scored diagonally
|
| ½ tbsp. |
olive oil |
| 3 tbsp. |
chopped garlic |
| 3 tbsp. |
chopped parsley |
| 3 tbsp. |
chopped chives |
| 1 tsp. |
fresh ground pepper |
| 4 |
romaine leaves |
| 1 |
medium tomato, sliced into 8 slices |
| 1 |
medium onion, sliced thinly |
| 4 |
slices reduced fat provolone cheese
|
| 2 tbsp. |
light mayonnaise |
| 4 |
small whole wheat hoagie rolls |
| |
nonfat cooking spray |
|
|
|
| RECIPE |
- Preheat oven to 400º F.
- Place olive oil in ovenproof skillet and heat over high heat.
- Mix garlic, parsley, chives, and pepper together. Rub on both sides of beef.
- When pan is hot, sear beef on one side for about 3-5 minutes or until a nice crust forms. (Don’t check too often or the crust will not form.)
- Flip steak and immediately place in oven for 5-10 minutes or until desired degree of doneness.
- Remove steak. Set aside.
- Sauté onions using cooking spray until soft.
- Spread mayonnaise evenly on rolls; top with cheese on one half of the bread.
- Slice beef thinly against the grain; place on top of cheese.
- Top with remaining ingredients. Secure with toothpick and enjoy!
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
490 |
|
| Total Fat |
20 g |
|
| Sodium |
690mg |
|
| Total Carbohydrates |
41 g |
|
| Fiber |
6 g |
|
| Protein |
38 g |
|
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|
