4 (4-ounce) beef round tip steaks, 1/4-inch thick
1 medium onion, thinly sliced
1 medium green bell pepper, seeded and thinly sliced
3/4 teaspoon crushed dried oregano
1 tablespoon olive oil
1/4 teaspoon salt
4 crusty rolls, split and toasted
Cut steaks into 1/2-inch wide strips; reserve.
Cook onion, green pepper and oregano in oil in a large nonstick skillet over medium-high heat for 3 to 4 minutes; remove from pan. Add reserved beef strips to pan and stir-fry for 2 to 3 minutes. Return vegetables to skillet; stir to combine.
Remove from heat and season with salt. Place an equal amount of the beef mixture over the bottom half of each roll; top with remaining half and serve immediately.
Makes 2 servings.