Steak Sandwiches

By SARAH NOVELLO      MAY 14, 2016

Servings: 2 | 420 Calories per Serving

Ingredients

2 tablespoons reduced-fat mayonnaise

1 tablespoon prepared horseradish

Cooking spray

½ pound rib eye steak, visible fat trimmed

½ small yellow onion, thinly sliced

4 slices sourdough bread, toasted

½ cup Romaine lettuce

Instructions

1. Combine mayonnaise and horseradish in a small bowl. Set aside.

2. Heat a large skillet coated with cooking spray over medium-high heat. Add steak and cook about 5 minutes per side, or until desired degree of doneness is reached. Using tongs, transfer steak to a cutting board.

3. Reduce heat to medium, add onion, and sauté until tender and golden, about 4 minutes. Add broth and cook another 2 minutes (most of the broth will evaporate).

4. Slice steak into ¼-inch slices. Spread the mayonnaise on one side of all of the bread slices. Divide the steak slices, onion, and pan juices between two slices of the bread. Top with lettuce and remaining bread slices, and serve.

Nutrition Information

(For ½ of recipe) 420 calories; 37 g carbohydrate; 29 g protein; 16.5 g fat (5 g sat); 2.5 g fiber; 605 mg sodium

Side suggestions: Tomato soup.