Steak ’n’ Onion Sandwiches

ACTIVE TIME: 15 min. TOTAL TIME: 25 min. SERVES: 4

1⁄2 of cooked

1½ lb. flank steak, cut into 4 pieces, at room temp.

6 oz. cream cheese, at room temp.

3 Tbs. cream-style horseradish

1 (8 oz.) piece crusty French bread

4 leaves green leaf lettuce, torn

1 cup French’s fried onions

Per serving: Cal. 557 Pro. 32g Carb. 38g Fiber 1g Sug. 4g Chol. 110mg Sod. 756mg Total fat: 30g Sat. 16g Trans. 0g

Creamy horseradish spices up steak slices in this super-satisfying supper

1 Heat oven to 350°F. Wrap steak in foil. Place on rimmed baking sheet. Warm steak until heated through. If desired, thinly slice.

2 Stir together cream cheese and horseradish; reserve. Cut bread crosswise into 4 sections; split each. Spread cut sides of bread with cream cheese mixture. Dividing evenly, top bread bottoms with lettuce, steak and onions; cover with bread tops.