Lightened-Up Steak and Cheese Subs

• 4 teaspoons Olive Oil, Divided
• 1 pound Top Round Sirloin
• 2 cloves Garlic, Minced
• 1 Medium Onion, Thinly Sliced
• 1 Red Bell Pepper, Stem And Seeds Removed Then Thinly Sliced
• 1 Orange Bell Pepper, Stem And Seeds Removed, Then Thinly Sliced
• 2 teaspoons Dried Oregano
• 2 teaspoons Herbes De Provence
• 3 Tablespoons Red Wine
• 3 Tablespoons Low Fat Milk
• 1 cup Gorgonzola Cheese, Crumbled
• Salt And Freshly Ground Black Pepper
• 1 Baguette, Cut In Half Lengthwise, Then Cut Into Thirds, And Toasted

1. Heat 2 teaspoons of the olive oil in a saute pan over medium-high heat.
2. Season the sirloin steak with salt and pepper and cook about 4-5 minutes on the first side.
3. Flip it over and cook about 4-5 minutes more.
4. Remove the steak from the pan, set it on a plate and allow it to sit and rest for about 15 minutes.
5. Meanwhile, reduce the heat to medium and add 2 teaspoons of olive oil to the pan.
6. Add the garlic and onion and cook until softened, about 2 minutes.
7. Add the bell peppers, oregano, and herbes de Provence and cook until peppers are softened, about 2 minutes more.
8. Season with salt and pepper.
9. Add the red wine and allow it to simmer and reduce for about 2 minutes.
10. Remove the pan of sauteed vegetables from the heat.
11. Thinly slice the steak against the grain and stir the sliced steak in with the onions and peppers.
12. Set aside.
13. In a small saucepan, heat the milk until it is lightly simmering.
14. Add the Gorgonzola, stirring until it has fully melted.
15. Place some of the steak and pepper mixture onto the cut side of each section of the toasted baguette.
16. Spoon the cheese sauce over the top.
17. Serve as open-faced sandwiches.

olive oil, sirloin, garlic, onion, red bell pepper, orange bell pepper, oregano, red wine, low fat milk, gorgonzola cheese, salt, thirds

Taken from tastykitchen.com/recipes/main-courses/lightened-up-steak-and-cheese-subs/ (may not work)