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diced red bell pepper
½ cup
diced red onion
½ cup
½ cup
shredded mozarella cheese
½ cup
thinly sliced green bell pepper
1 cup
thinly sliced onions
1 cup
thinly sliced beef sirloin steak
1 pound
olive oil
3 tablespoons
hoagie sandwich rolls
4
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Sauté onions and peppers in oil in large skillet for 5 minutes or until soft. Add steak; cook 5 to 7 minutes longer until meat is thoroughly cooked. Remove from heat and stir in dressing.
Pile ¼ of the meat mixture on one side of each sandwich roll; top with cheese. If desired, spread about 1 teaspoon of dressing on other side of each roll.
Broil sandwiches, open face, until cheese is melted and bread is toasted. Close roll to create a hoagie.
