Cheesesteak Hoagies

• 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.

torpedo rolls, olive oil, onion, zucchini, red peppers, salt, italian seasoning, boneless sirloin steak, freshly ground black pepper, provolone cheese

Taken from www.myrecipes.com/recipe/cheesesteak-hoagies (may not work)