2 T. balsamic vinegar
\n1 garlic clove, minced
\nOne 8-ounce boneless lean beef loin or round steak (3\/4″ thick)
\n2 tsp. olive oil
\n1 1\/2 medium onions, sliced
\n1 1\/2 medium tomatoes, diced
\n1\/2 tsp. salt
\n1\/2 tsp. freshly ground black pepper
\nOne 8-ounce loaf French bread
\n3 ounces provolone or part-skim mozzarella cheese, thinly sliced
\n1\/4 C. minced fresh basil<\/p>\n
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
\nminutes, 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.<\/p>\n
Yield: 4 servings<\/p>\n
With Provolone Cheese
\nCalories: 361
\nFat: 13g
\nFiber: 3g<\/p>\n
With Mozzarella Cheese
\nCalories: 340
\nFat: 11g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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;…<\/p>\n