Eat A Hoagie Day

1 tablespoon olive oil

1 large onion, sliced (2 cups)

1 Italian frying pepper, sliced  (1 1/4 cups)

6 ounces mushrooms, sliced (2 cups)

1 clove garlic, minced

1/2 teaspoon kosher salt

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground pepper

 2 (6-inch) hoagie rolls

6 slices provolone cheese (3 oz.)

3/4 pound lean ground round

2/3 cup warmed tomato sauce, for serving

Preheat oven to 325°F. Heat oil in a large ovenproof skillet over medium heat. Add onion, frying pepper, mushrooms, garlic, 1/4 tsp. salt, oregano and 1/4 tsp. ground pepper. Cook, stirring often, until vegetables are tender and golden, about 10 minutes. Keep warm in oven. While vegetables are cooking, split rolls and hollow out slightly. Place on a baking sheet with hollowed sides up and arrange 1 slice of cheese on each roll half. Crumble beef into a bowl and mix in remaining 1/4 tsp. salt and 1/4 tsp. pepper. Divide meat in half and then form into 2 oval patties, shaping meat to match shape and size of rolls. Place rolls in oven to warm. Place a large heavy skillet over medium heat. Add beef patties to skillet and cook for 3 minutes; flip, place remaining cheese on top, cover pan, and cook until medium done, about 3 minutes. Place roll bottoms on plates. Top each with some tomato sauce, a patty and some vegetable mixture. Cover with roll tops and serve.

Recipe Source: All You DECEMBER 2005

Creations by Kara