Sirloin Hoagies

Sirloin Hoagies
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The 4-Ingredient Diabetes Cookbook. Recipe Credit: . Photo Credit: Tara Donne Photography.

This recipe is from The 4-Ingredient Diabetes Cookbook, 2nd edition, by Nancy S. Hughes.

  • Prep time
    12 min
  • Cook time
    16 min
  • Servings
    4 Servings
  • Serving size
    1 hoagie
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 hoagie
  • Amount per serving Calories 290

  • Total Fat 5g
    • Saturated Fat 1.6g
    • Trans Fat 0.1g
  • Cholesterol 40mg
  • Sodium 400mg
  • Total Carbohydrate 32g
    • Dietary Fiber 3g
    • Total Sugars 2g
  • Protein 28g
  • Potassium 450mg
  • Phosphorus 285mg

Choices/Exchanges: 2 Starch, 1 Nonstarchy vegetable, 3 Protein



  • salt ((divided use))
    1/8 tsp
  • black pepper
    1/2 tsp
  • boneless sirloin steak (trimmed of fat)
    1 lbs
  • large onion (thinly sliced)
  • water
    1/2 cup
  • French bread (whole-wheat or white)
    8 oz
  • prepared mustard
    1 1/2 tbsp


  1. Preheat the oven to 350°F.

  2. Sprinkle 1/16 teaspoon salt and the pepper evenly over both sides of the steak. Place a large nonstick skillet over medium-high heat until hot. Coat with nonstick cooking spray, add the steak, and cook 5 minutes.

  3. Turn and cook another 4 minutes or until the beef is done as desired. Place the beef on a cutting board and set aside.

  4. Coat the pan drippings with nonstick cooking spray, reduce the heat to medium, and add the onions. Coat the onions with nonstick cooking spray and cook 6–7 minutes or until they are richly browned, stirring frequently.

  5. Add water to the onions and cook 1 minute or until most of the moisture has evaporated, stirring constantly. Remove from heat.

  6. Wrap the bread in foil, place in the oven, and bake 5 minutes or until hot. Meanwhile, thinly slice the beef diagonally.

  7. Using a serrated knife, cut the bread in half lengthwise and spread a thin layer of mustard on each side. Top with beef, then onions and any juices. Sprinkle with the remaining salt, top with the other bread half, and cut in fourths crosswise.

  • Recommended

    Very good. I have buttered the bread and seared in pan to toast. I have added feta cheese. I didn't add the mustard on mine. I will make this again!!