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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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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