Ingredients
>
2 tbsp canola oil
>
1 cup diced onion
>
1 (12 oz) pkg sliced peppers
>
1 (14 oz) pkg portabella mushroom caps sliced
>
4 hoagie buns, scooped out
>
½ lb sliced deli roast beef
>
4 slices reduced-fat provolone cheese
Steps
1
Heat 1 tbsp oil in a large skillet over medium heat. Add the onions and cook for about 4 min., to soften. Add the peppers, mushrooms, remaining oil, salt, and pepper. Continue to cook for about 8 min.
2
Meanwhile, toast the scooped out hoagie buns in the oven. Divide the vegetable filling and roast beef among the hoagie rolls. Top with provolone and set under the broiler for 2–3 min., until the cheese is melted. Serve warm.
