Cheesesteak Hoagies

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Nutritional Information

Amount per serving
  • Calories: 690
  • Fat: 28g
  • Saturated fat: 13g
  • Protein: 55g
  • Carbohydrate: 53g
  • Fiber: 4g
  • Cholesterol: 126mg
  • Sodium: 1mg


  • 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


  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.
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