Ingredients:
2 (8 inch) submarine sandwich bread, unsliced
1/2 lb boneless top round steaks
2 tablespoons Italian dressing
1/4 teaspoon dry crushed red pepper
2 tablespoons butter
1 large onions, thinly sliced
1 1/2 cups sliced fresh mushrooms
1 green bell peppers, cut into thin strips
2 garlic cloves, pressed
2 slices provolone cheese ( each slice should be about 3/4 oz.)
Directions:
Make a 1 1/2- to 2-inch deep vertical cut around the outside edge of each roll, leaving a 1/2-inch border.
Remove tops of rolls (discard) and hollow out about 1 1/2 inches of each bread roll, forming a boat; set aside.
Cut steak diagonally across the grain into 1/8-inch thick strips; place strips in a small shallow bowl.
Add dressing and crushed red pepper; toss to coat; set aside.
Melt butter in a large nonstick skillet over med-high heat; add in onion and mushrooms; stir/saute 15 minutes or until onion is golden brown.
Add in bell pepper; stir/saute 8-10 minutes or until bell pepper is tender.
Add in garlic; stir/saute 1 minute.
Remove mixture from skillet and set aside.
Stir-fry steak mixture in skillet over med-high heat for 2-3 minutes or until steak is no longer pink.
Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese.
Broil 5 1/2 inches from heat for 3 minutes or until cheese is lightly browned.
Servings: 2
Time preparation: 25 min.
Time total: 57 min.