Cheesesteak Hoagies

Cheesesteak HoagiesRecipe
4 Servings

Cost per Serving:



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4 (3 oz.) torpedo rolls, split
1 tablespoon 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
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
1 1/4 pounds boneless sirloin steak, thinly sliced crosswise
Freshly ground black pepper
8 slices provolone cheese


Prep: 10 Minutes
Cook: 7 Minutes

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, 1/4 tsp. salt and Italian seasoning. Cook, stirring, until vegetables are just tender, about 5 minutes. Transfer to a bowl and keep warm.

Season steak strips with remaining 1/4 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.

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

Created date

May 2005

Nutritional Information

Calories 690
Fat 28 g
Satfat 13 g
Protein 55 g
Carbohydrate 53 g
Fiber 4 g
Cholesterol 126 mg
Sodium 1 mg