629 Calories; 20g Total Fat; 5g Saturated Fat; 6g Monounsaturated Fat; 53mg Cholesterol; 1198mg Sodium; 70g Total carbohydrate; 40g Protein; 6.3mg Iron; 13mg Niacin; 0.7mg Vitamin B6; 1.5mcg Vitamin B12; 5.9mg Zinc; 64.8mcg Selenium; 4.2g Fiber.
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Reserve 2 tablespoons dressing. Pour remaining dressing in a medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Remove beef from marinade; discard marinade. Heat a large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
Toss lettuce with reserved dressing and 2 tablespoons cheese in medium bowl. Divide evenly over bottom of each roll. Top with beef; sprinkle with remaining cheese. Close sandwiches.