Ingredients
3 garlic cloves, divided2 cups beef broth1/2 teaspoon dried oregano, divided1 small onion, sliced1 small green pepper, cut into strips1 tablespoon canola oil2 beef sirloin tip steaks (1/4 inch thick and 6 ounces each)2 Italian rolls, split
Preparation
Cut one garlic clove in half; place in a saucepan. Add broth and 1/4 teaspoon oregano; cook over medium-low heat for 10 minutes. Discard garlic clove. Remove broth from the heat and set aside.
Mince remaining garlic; place in a skillet. Add the onion, green pepper, oil and remaining oregano; cook and stir over medium heat until crisp-tender.
Remove vegetables and keep warm. Add meat to the skillet; cook over medium heat until browned on both sides. Add reserved broth; simmer for 10-12 minutes or until meat is tender.
To serve, brush cut sides of rolls with some of the broth; top with meat and vegetables.
