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Kat's Steak Sandwich

1 pound beef round tip steak, 1/8 to 1/4-inch thick
2 cloves garlic, crushed
3 tablespoons lite soy sauce, divided
2 teaspoons olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1 jar roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6 inches each), split, toasted


1. Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips.

2. Heat large nonstick skillet over Medium-High heat until hot. Stir-fry beef strips and garlic (half at a time) 1 to 2 minutes or until outside surface is no longer pink.

3. Remove from skillet and season with 2 tablespoons. lite soy sauce and 1/8 teaspoon pepper.

4. In same skillet, heat oil over Medium-High until hot. Add onion and stir-fry 5 minutes. Add mushrooms and continue cooking 2 to 3 minutes or until vegetables are tender. Add red peppers, wine and remaining 1 tablespoon lite soy sauce. Bring to a boil and reduce heat.

5. Return beef to skillet and heat through. 6. Serve beef mixture in rolls

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