Barbecued Beef Sandwiches

From the The Good Housekeeping Step-by-Step Cookbook, this is perfect for a quick but satisfying supper. Even our famously picky kid loved it. I did not put peppers into this so it might have been a bit saucier than intended but that was all to the good in our opinions.

Makes 4 servings.

1 beef flank steak or top round steak (1 pound)
2 tablespoons olive or vegetable oil
1 medium red peppers, cut into 1/2-inch-wide strips
1 large onion, cut into 1/2-inch-thick slices
1 tablespoon chili powder
1 can (8 ounces) tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 tablespoon brown sugar
3/4 cup water
4 hamburger buns, split

Holding knift almost parallel to cutting surface, cut crosswise into paper-thin slices.

In 12-inch skillet, heat 1 tablespoon oil over high heat; add steak and cook, stirring frequently, about 2-3 minutes, until steak loses its pink color throughout. Transfer steak to bowl.

In drippings in skillet, heat remaining 1 tablespoon oil over high heat; add peppers and onion and cook, stirring frequently, until tender-crisp and lightly browned.

Stir chili powder into vegetables in skillet; cook, stirring, 1 minute. Add tomato sauce, Worcestershire, vinegar, brown sugar, and water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes, until vegetables are very tender. Return steak to skillet; heat through. Serve in buns.