Low Sodium Classic Steak Sandwich
Indulge in the hearty and flavorful **Low Sodium Classic Steak Sandwich**, a health-conscious twist on a timeless favorite. This recipe features tender, perfectly seasoned ribeye steak cooked to juicy perfection and layered with caramelized red bell peppers and onions, peppery arugula, and a slice of low sodium Swiss cheese. Nestled between lightly toasted whole grain rolls, the sandwich is finished with a tangy Dijon mustard spread and a drizzle of balsamic vinegar for a burst of flavor in every bite. Ready in just 35 minutes, this steak sandwich is a satisfying yet heart-healthy option perfect for lunch or dinner. Serve it alongside a crisp salad or baked sweet potato fries for a complete meal that’s sure to impress. **Low sodium recipes**, **steak sandwich recipes**, and **healthy sandwich ideas** are the keywords for this mouthwatering delight.
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 medium Red bell pepper
- 1 medium Yellow onion
- 4 pieces Whole grain sandwich rolls
- 2 cups Arugula
- 4 slices Low sodium Swiss cheese
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Dijon mustard
Instructions
Begin by preparing the steak. Pat the ribeye dry with paper towels and rub both sides with olive oil. Sprinkle with black pepper, garlic powder, and onion powder evenly on both sides. Set aside to marinate for about 10 minutes at room temperature.
While the steak is marinating, slice the red bell pepper and yellow onion into thin strips.
In a large skillet over medium-high heat, add a tablespoon of olive oil. Once hot, add the sliced bell pepper and onion. Sauté for about 5 minutes, or until they become tender and slightly caramelized. Remove the vegetables from the skillet and set aside.
In the same skillet, add the ribeye steak. Cook for about 3-4 minutes on each side for medium-rare, or longer to your preferred doneness. Once cooked, remove from the skillet and let the steak rest on a cutting board for about 5 minutes before slicing thinly against the grain.
While the steak is resting, lightly toast the whole grain rolls in the oven or a toaster, until they are warm and slightly crisp.
To assemble the sandwiches, spread a thin layer of Dijon mustard on the bottom half of each roll. Place a layer of arugula on top, followed by a generous portion of the sautéed peppers and onions.
Add a few slices of the cooked steak on top of the vegetables, and then lay a slice of low sodium Swiss cheese over the steak. Drizzle each sandwich with a small amount of balsamic vinegar.
Close the sandwiches with the top half of the rolls and serve immediately. Enjoy your low sodium classic steak sandwich with a side salad or baked sweet potato fries.
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 28.2 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1154 mg | 89% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2398 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
