Cattle corner

Courtesy photo/Jean Barton

Beef cattle industry icons Bill Borror and Ellington Peek were pictured at the Tehama Angus Ranch pre-sale dinner.

Makes 4 servings

Prep time: 30 minutes


1 beef top sirloin steak, 3/4 inch thick (about 1 pound)

1 teaspoon garlic powder

1/4 teaspoon pepper

2 teaspoons olive oil, divided

1 medium onion, thinly sliced (about 2 cups)

1 medium green bell pepper, thinly sliced (about 2 cups)

4 whole-wheat or whole-grain hoagie rolls, split, toasted

6 thin slices reduced-fat provolone cheese


1. Cut beef top sirloin steak lengthwise in half, then crosswise into 1/8- inch thick strips. Season beef with garlic powder and pepper. Set aside. Cook's tip: freeze beef in resealable food-safe plastic bag 30 to 45 minutes or until firm, but not frozen solid for easier slicing.

2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add onion and pepper; stir-fry 30 seconds to 1 minute. Remove from skillet; keep warm.

3. Heat 1/2 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining 1/2 teaspoon oil and remaining beef.

4. Return beef and vegetables to skillet; cook and stir until heated through. Season with salt and pepper, as desired. Top beef with cheese slices. Heat, covered, 1 to 2 minutes or until cheese is melted, stir gently to mix. Place beef mixture on bottom half of rolls. Close sandwiches.

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