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4 servings, 1/4 recipe (152 g) each
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Round out the meal with a tossed green salad.
Cool, then refrigerate any leftover steak and barbecue sauce mixture. Cut steak into thin slices. Serve in partially split 6-inch Italian rolls topped with the warmed barbecue sauce mixture.
Prepare as directed, omitting the brandy.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.