Bistro Beef Steak Sandwich

1 lb. beef round tip steaks
1/8″ to 1/4″ thick
2 garlic cloves, crushed
3 tbsp soy sauce, divided
2 tsp olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1/2 cup jarred roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6 inches each)
split & toasted

Preparation:

1.Stack beef steaks, cut lengthwise in half, then crosswise into 1″ strips.
2. Heat large nonstick skillet over medium-high heat until hot. Stir fry beef
strips and garlic (1/2 at a time) for 12 minutes or until outside surface is no longer pink.
3. Remove from skillet, season with 2 tbsp soy sauce and 1/8 tsp pepper.
4. In same skillet, heat oil over medium heat until hot. Add onion and stir-fry for 5 minutes.Add mushrooms, continue cooking until vegetables are tender.
5. Add red peppers, wine and remaining 1 tbsp soy sauce. Bring to a boil and reduce heat.
6. Return beef to skillet and heat through. Serve beef mixture in rolls.