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Spicy Bistro Steak Sub - "Beer Beef"
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Similar to 'Beef Dip' sandwich

Jodi Garant (Grande Prairie AB Canada)


  • 1 tbsp (15 ml) margarine
  • 2 garlic cloves, minced
  • 1 lb (.5 kg). thinly sliced lean deli roast beef
  • 2 tbsp (30 ml) ketchup
  • 4 tsp (20 ml) Worcestershire sauce
  • 1/2 tsp (2 ml) dried basil
  • 1/2 tsp (2 ml) dried oregano
  • 1/4 tsp (1 ml) ground red pepper
  • 1 12 oz (336 grm). can dark beer
  • 6 2-1/2 oz (70 grm). hoagie rolls with sesame seeds, cut in half lengthwise
  • carrot curls and olives (optional)
  • Melt margarine in a non-stick skillet over medium high heat.
  • Add minced garlic, and saute 2 minutes.
  • Add roast beef and next 6 ingredients (beef through beer) and bring to a boil.
  • Reduce heat, and simmer 2 minutes, stirring frequently.
  • Drain roast beef in a colander over a bowl, reserving sauce.
  • Divide roast beef evenly among roll bottoms, and top with roll tops.
  • Serve sandwiches with reserved sauce.
  • Garnish sandwiches with carrot curls and olives if desired.
I found this recipe in a Low Fat magazine (Cooking Light-October 1997 issue) on day while looking for something new and interesting to make for supper. This recipe is very tasty and so quick to prepare!!! Enjoy.

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