Caramelized onions with tender strips of beef are served on a crusty French bread roll.
1 onion, peel and slice
1 cup fresh sliced mushrooms
1 red bell pepper, core, slice in thin strips
1 zucchini, slice in thin strips
1 cup chicken broth
8 ounces beef eye of round sandwich steaks, cut in strips
1/8 tsp black pepper to taste
4 4-inch French rolls, cut in half lengthwise
2 teaspoons mustard
3/4 cup nonfat grated mozzarella cheese
Heat a nonstick skillet over medium high. Lightly spray with vegetable oil. Add onion strips and saute until brown - about 3-4 minutes, stirring occasionally.
Add sliced mushrooms, red bell pepper, zucchini and chicken broth. Bring to a boil, reduce to a simmer and cover. Cook for 2-4 minutes or until vegetables are tender.
Uncover, increase heat and add steak strips; cook until beef is done, about 3 more minutes.
Preheat broiler in oven.
Spread each sandwich roll with mustard. Fill sandwich rolls open-faced style with veggie/steak mixture. Top with cheese and broil open-faced style until cheese melts and is golden.