By Krista Dearden
Dinner time at our house has become somewhat of a merry-go-round. It feels a lot like an amusement park in general. Children laughing, crying, making sounds with their mouths that wouldn’t be appropriate in the dirtiest biker bar. And not everyone always wants to ride or, in our case, eat dinner.
Some nights consist of eating on the run or a late dinner because of midday activities, while other nights are relatively calm with the exception of the aforementioned amusement park scenarios. It’s those nights I look forward to and I don’t always want to spend them making an elaborate dinner.
These Steak and Pepper Sammies are one of those dinners where everyone is happy, one way or another, including Mom because she gets to rest her feet a bit once it’s done. Cleanup is usually a breeze also, which makes more time for other rides like the Haunted House of Homework, The Tunnel of “stop touching your brother or you’re gonna get it,” and don’t miss out on the Bedtime Roller Coaster complete with potty breaks and the “I wanna drink” waterfall.
Steak and Pepper Sammies
- 1 tablespoon canola oil
- 1/2 pound beef sirloin
- 1 large green pepper
- 1 large onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4–6 hoagie rolls
- sliced cheese such as gouda or provolone, optional
- Slice the green pepper and onion into strips.
- Preheat a skillet with the oil over medium-high heat. Add the vegetables and sauté, stirring occasionally.
- Thinly slice the sirloin into strips.
- Push vegetables off to one side and add the sirloin to the pan. Cook, flipping once or twice until browned. Mix with vegetables after 2 minutes and continue to brown until cooked through.
- Season with salt and pepper.
- Slice the hoagie rolls and scoop out the bread of one-half of the roll. Place a heaping spoonful of the steak, pepper, and onions into it. Top with cheese, if desired.
- To melt the cheese, place under a broiler for a minute and serve.