MealBudgetSteak and Pepper Cheese Subs
Thin-sliced sirloin with onions and peppers piled into baguette under melted provolone-style Swiss.
- Serves
- 4
- Total time
- 33 min
- Cost per serving (United States)
- $13.24
Ingredients
- 1 1/4 lb top sirloin steak
- 2 french baguette
- 8 oz sliced swiss cheese
- 1 yellow onions
- 1 green bell pepper
- 8 oz white button mushrooms
- 2 tbsp vegetable oil
- 1 tbsp worcestershire sauce
- 1 1/2 tsp salt
- 1 tsp ground black pepper
Method
Freeze the steak 15 minutes to firm it, then slice as thinly as you can against the grain.
Heat the oil in a large skillet over high and cook the sliced onion, pepper, and mushrooms 7 minutes until browned. Move to a bowl.
Add the steak in a single layer and cook 2 to 3 minutes, tossing, until just past pink. Season with salt, pepper, and Worcestershire.
Return the vegetables and chop everything together with the edge of a spatula.
Split the baguettes, divide the filling among them, and lay the Swiss over the top.
Slide under a hot broiler for 2 minutes until the cheese melts, then cut each into two portions.
What this costs, country by country
Each figure is the ingredients for the full recipe at prices read in that country’s own shops, in its own currency. Nothing here is converted from dollars.
| Country | Whole recipe | Per serving | Priced from |
|---|---|---|---|
| United Kingdom | £35.24 | £8.81 | 10 of 10 ingredients |
| Australia | $68.02 | $17.01 | 10 of 10 ingredients |
| New Zealand | $84.93 | $21.23 | 10 of 10 ingredients |
| Greece | 45,21 € | 11,30 € | 10 of 10 ingredients |
| Egypt | ١٬٤٤٤٫٧١ ج.م. | ٣٦١٫١٨ ج.م. | 10 of 10 ingredients |
| Canada | $108.27 | $27.07 | 10 of 10 ingredients |
| Spain | 42,59 € | 10,65 € | 10 of 10 ingredients |
| Mexico | $815.92 | $203.98 | 10 of 10 ingredients |
| Germany | 54,15 € | 13,54 € | 9 of 10 ingredients |
| Austria | € 54,21 | € 13,55 | 9 of 10 ingredients |
| United States | $52.96 | $13.24 | 8 of 10 ingredients |
Shopping somewhere we haven’t reached? See every price we hold and add what your shop charges.
The bigger number is usually the food that never gets cooked at all. Work out what your household throws away