Ingredients
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1 tbsp canola oil, divided
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2 cups thinly sliced onions
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1 cup thinly sliced green bell pepper
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1 (8 oz) pkg sliced mushrooms (optional)
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2 (14 oz) pkgs premium shaved beef
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1/2 tsp freshly ground black pepper
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6 oz thinly sliced provolone cheese or 2/3 cup processed cheese spread
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4 crusty hoagie rolls, split
Steps
1
Heat a large nonstick skillet over medium-high. When pan is hot, add 2 teaspoons oil. Add onions, bell pepper and, if desired, mushrooms. Cook, watching heat level, until vegetables have softened, darkened and become slightly crispy, about 15 to 20 minutes. If they start to burn, lower heat. If pan gets too dry, add 1 to 2 Tbsp. water. Transfer vegetables to a plate or bowl and tent with foil to keep warm.
2
Add remaining 1 teaspoon oil to skillet. Increase heat to high. When oil is smoking, add beef and black pepper. Break up meat with tongs and press down on it with a spatula. When meat is browned, about 2 minutes, turn it over. Top with cheese. Cook until cheese is melted and meat is browned, about 1 minute.
3
Use tongs or a spatula to divide meat and cheese among rolls. Top with vegetable mixture. Serve immediately.
