garlic-basil toasted beef sandwiches
- 1 1/2 pound beef Eye of Round or Bottom Round Steaks, cut 3/4 to 1 inch thick
- 2 tablespoons minced garlic
- 1 teaspoon pepper
- 1 cup water
- crusty rolls (4 inches long), split
- sliced tomatoes
- 1/2 cup reduced-fat or regular mayonnaise
- 1/4 cup chopped fresh basil
- 1 teaspoon minced garlic
Combine 2 tablespoons garlic and pepper; press evenly onto beef Steaks. Heat large nonstick skillet over medium heat until hot. Place Steaks in skillet; brown evenly. Season with salt, as desired.
Add water to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
Meanwhile combine mayonnaise ingredients in small bowl. Spread cut sides of rolls with mayonnaise mixture. Place on baking pan so surface of rolls is 3 to 4 inches from heat. Broil 1 to 2 minutes or until lightly browned. Place sliced tomatoes on bottom half of rolls, if desired.
Carve Steaks into thin slices. Divide steak slices evenly over roll bottoms; top with some of the cooking liquid. Close sandwiches. Serve with remaining cooking liquid for dipping, as desired.
Nutrition information per serving: 444 calories; 12 g fat (4 g saturated fat; 3 g monounsaturated fat); 79 mg cholesterol; 61 mg sodium; 35 g carbohydrate; 1.2 g fiber; 43 g protein; 8.8 mg niacin; 0.5 mg vitamin B6; 2.1 mcg vitamin B12; 4.7 mg iron; 42.5 mcg selenium; 6.5 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.