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Cheesesteak Hoagies

Prep time 10 mins
Cook time 7 mins
Yield 4 Servings


  • 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

Nutrition Information

  • calories 690
  • fat 28 g
  • satfat 13 g
  • protein 55 g
  • carbohydrate 53 g
  • fiber 4 g
  • cholesterol 126 mg
  • sodium 1 mg

How to Make It

  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, 1/4 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 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.

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