Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

The Great Cheesesteak Hoagie




Source of Recipe


Internet


List of Ingredients




4 (3 oz.) torpedo rolls, split
1 Tbsp. olive oil
1 large onion, thinly sliced
1 medium zucchini, thinly sliced diagonally
1 cup jarred roasted red peppers, drained, patted dry and sliced into strips
½ tsp. salt
¼ tsp. dried Italian seasoning
1¼ lb. boneless sirloin steak, thinly sliced crosswise
Freshly ground black pepper
8 slices provolone cheese


Recipe



1. To warm rolls, arrange them on a baking sheet and place in an oven set on low. Heat oil in a large nonstick skillet over medium heat. Add onion, zucchini, peppers, ¼ tsp. salt and Italian seasoning. Cook, stirring, until vegetables are just tender, about 5 minutes. Transfer to a bowl and keep warm.

2. Season steak strips with remaining ¼ tsp. salt and freshly ground black pepper. Add to the same skillet and cook over medium-high heat, turning once, until no longer pink, about 2 minutes.

3. Place one open roll on each of 4 plates and top with 2 slices provolone. Add steak and vegetables, then serve.