Cheesesteak Hoagies

Health score
26%
Cheesesteak Hoagies
17 min.
4
717kcal

Suggestions


If you're in the mood for a meal that truly satisfies, look no further than these mouth-watering Cheesesteak Hoagies! In just 17 minutes, you can whip up a hearty, wholesome sandwich that warms the soul and tickles the taste buds. Picture the juicy, tender slices of boneless sirloin steak, perfectly seasoned and seared to perfection, piled high with vibrant, sautéed vegetables like zucchini, onion, and roasted red peppers—all nestled within a soft, toasty torpedo roll. It’s a symphony of flavors and textures that leaves you craving for more.

With every bite, you’ll experience the luxurious stretch of gooey provolone cheese that melds beautifully with the savory steak and crisp veggies. These hoagies not only deliver on taste but also offer a nutritional balance, contributing protein, healthy fats, and satisfying carbohydrates to your meal. Whether you’re hosting friends for game night, needing a quick weeknight dinner, or simply treating yourself, these cheesesteaks are sure to impress.

So grab your ingredients, fire up the skillet, and let's create a dish that brings comfort and joy to your table. Dive into the world of flavor with these Cheesesteak Hoagies, where every delicious bite is a reminder of why we love good food!

Ingredients

  • servings pepper black freshly ground
  • 0.3 teaspoon penzey's southwest seasoning dried italian
  • tablespoon olive oil 
  • large onion thinly sliced
  • slices provolone cheese 
  • cup roasted peppers red dry jarred drained sliced into strips
  • 0.5 teaspoon salt 
  • 1.3 pounds rump steak boneless thinly sliced
  • 12 oz torpedo rolls split
  • medium zucchini thinly sliced

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven

Directions

  1. To warm rolls, arrange them on a baking sheet and place in an oven set on low.
  2. Heat oil in a large nonstick skillet over medium heat.
  3. Add onion, zucchini, peppers, 1/4 tsp. salt and Italian seasoning. Cook, stirring, until vegetables are just tender, about 5 minutes.
  4. Transfer to a bowl and keep warm.
  5. Season steak strips with remaining 1/4 tsp. salt and freshly ground black pepper.
  6. Add to the same skillet and cook over medium-high heat, turning once, until no longer pink, about 2 minutes.
  7. Place one open roll on each of 4 plates and top with 2 slices provolone.
  8. Add steak and vegetables, then serve.

Nutrition Facts

Calories717kcal
Protein26.38%
Fat47.56%
Carbs26.06%

Properties

Glycemic Index
44.75
Glycemic Load
28.67
Inflammation Score
-6
Nutrition Score
25.165652047033%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1.88mg
Kaempferol
0.24mg
Myricetin
0.01mg
Quercetin
7.94mg

Nutrients percent of daily need

Calories:716.73kcal
35.84%
Fat:37.56g
57.78%
Saturated Fat:15.58g
97.35%
Carbohydrates:46.31g
15.44%
Net Carbohydrates:43.41g
15.78%
Sugar:8.22g
9.14%
Cholesterol:105.6mg
35.2%
Sodium:1478.58mg
64.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:46.87g
93.74%
Iron:16.42mg
91.23%
Vitamin B12:4.5µg
74.92%
Phosphorus:471.96mg
47.2%
Selenium:29.3µg
41.86%
Zinc:6.17mg
41.1%
Vitamin B6:0.76mg
37.76%
Vitamin C:27.82mg
33.73%
Calcium:336.91mg
33.69%
Vitamin B3:5.67mg
28.34%
Vitamin B2:0.44mg
26.16%
Potassium:727.18mg
20.78%
Magnesium:55.93mg
13.98%
Vitamin B1:0.2mg
13.16%
Vitamin A:617.82IU
12.36%
Manganese:0.23mg
11.65%
Fiber:2.9g
11.61%
Copper:0.21mg
10.52%
Folate:37.1µg
9.28%
Vitamin B5:0.78mg
7.82%
Vitamin K:6.14µg
5.85%
Vitamin E:0.68mg
4.54%
Vitamin D:0.19µg
1.27%
Source:My Recipes