2 T. balsamic vinegar
1 garlic clove, minced
One 8-ounce boneless lean beef loin or round steak (3/4″ thick)
2 tsp. olive oil
1 1/2 medium onions, sliced
1 1/2 medium tomatoes, diced
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
One 8-ounce loaf French bread
3 ounces provolone or part-skim mozzarella cheese, thinly sliced
1/4 C. minced fresh basil

To prepare marinade, in quart-size sealable plastic bag, combine vinegar and garlic; add steak. Seal bag, squeezing out air; turn to coat steak. Refrigerate 20 minutes, turning bag occasionally. Drain and discard marinade. Spray large nonstick skillet with nonstick cooking spray; heat. Add steak; cook over medium heat, turning as needed, 15-18 minutes, until browned on all sides and just cooked through. Transfer steak to cutting board; cover to keep warm. In same skillet, heat oil; add onions. Cook over medium heat, stirring frequently, 8-10 minutes, until onions are golden brown. Add tomatoes; cook, stirring frequently, 2-3 minutes, until warm. Sprinkle vegetable mixture with salt and pepper; stir to combine. Remove from heat; set aside. Preheat broiler. Split bread lengthwise almost all the way through; spread open. Slice steak very thinly; place steak slices evenly along bottom half of bread; top evenly with cheese. Place bread, filled-side up, onto broiler pan; broil 4″ from heat, 3-4
minutes, until cheese is melted. Spoon vegetable mixture evenly over cheese; sprinkle evenly with basil. Gently close bread; cut crosswise into 4 equal portions and serve.

Yield: 4 servings

With Provolone Cheese
Calories: 361
Fat: 13g
Fiber: 3g

With Mozzarella Cheese
Calories: 340
Fat: 11g
Fiber: 3g