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Teriyaki Steak Subs

In Birch Tree, Missouri, Sandra Burgess layers submarine sandwiches rolls with a seasoned mixture of sirloin strips, sliced peppers and sweet pineapple rings. The interesting flavors in these meaty sandwiches blend quite nicely.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1/4 cup steak sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1 pound beef top sirloin steak, cut into 1/2-inch strips
  • 1 medium sweet red pepper, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 8 pineapple slices
  • 4 hoagie buns, split and toasted


  • In a large bowl, combine steak sauce, brown sugar, soy sauce and ginger; set aside. In a large skillet or wok, stir-fry the steak, peppers and onion in oil for 5 minutes Add garlic; cook 1 minute longer. Stir in reserved sauce; top with pineapple.
  • Cover and simmer for 5 minutes or until heated through. Spoon meat mixture onto rolls; top each with two pineapple slices.
Nutrition Facts
1 each: 681 calories, 16g fat (4g saturated fat), 63mg cholesterol, 1327mg sodium, 97g carbohydrate (27g sugars, 7g fiber), 34g protein.

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