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Simmering the vegetables in the dressing and beef broth allows the flavors to mellow, resulting in a richer flavor.
For crisper vegetables and a shortened cook time, omit the 10-min. simmer time after the cooked vegetables are tossed with the 1 Tbsp. beef broth.
Prepare and cook vegetable mixture as directed; divide between 2 resealable microwaveable containers. Add 1/2 the meat to each container; mix lightly. Seal containers; set aside. Divide broth between 2 small resealable microwaveable containers; seal containers. Place all containers in refrigerator. For an easy portable hot lunch, pack 1 each of the meat and broth containers, and 1 of the rolls, wrapped in plastic wrap, in insulated lunch bag. Keep cold until ready to serve. Remove lid from each container, then microwave until meat mixture is heated through and broth is hot. Spoon meat mixture into roll. Serve with the hot broth as a dipping sauce. Store remaining containers in refrigerator up to 3 days.
The red peppers in this flavorful sandwich are a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Added bean sprouts and brown rice to the leftovers for a fabulous followup.
Pretty bland. Not a do again for us.
My husband loved this. With a little less enthusiasm, I thought it was pretty good too (and definitely easy to make!)