Nutrition per serving may change if servings are adjusted.
4 teaspoons canola oil
1 pound boneless beef sirloin steak, trimmed and cut into thin strips
¼ teaspoon black pepper
⅛ teaspoon salt
1 large portobello mushroom, stems and gills removed, cut into thin strips
1 large yellow sweet pepper, seeded and cut into thin strips
1 medium fresh poblano chile pepper, seeded and cut into thin strips (see Test Kitchen Tip)
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
1 14- to 16-ounce French bread
4 ounces reduced-fat Monterey Jack cheese, shredded (1 cup)
In a very large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add beef strips; sprinkle with black pepper and salt. Cook for 4 to 6 minutes or just until beef is slightly pink in the center, stirring frequently. Remove beef from skillet; cover and set aside.
In the same skillet, combine the remaining 2 teaspoons oil, the mushroom, sweet pepper, chile pepper, onion, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
Meanwhile, preheat broiler. Split bread loaf in half horizontally. Scoop out the soft centers of the top and bottom of the loaf, leaving about a ½-inch shell. (Save soft bread centers for another use.) Place bread halves, cut sides up, on a large baking sheet lined with foil.
Broil bread 5 to 6 inches from the heat for 1 to 2 minutes or until toasted. Spoon vegetable mixture into bottom half of the loaf. Top with steak strips and cheese. Remove loaf top from the baking sheet. Broil filled bottom half of loaf for 1 to 2 minutes or until cheese is melted. Place loaf top over filling. To serve, cut crosswise into six portions. Makes 6 servings.
Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.