These veggie hoagies can be topped with lettuce and tomato or served straight out of the microwave warm and gooey. For an extra crunch, toast the hoagie rolls in a toaster oven or grill over an open flame. This recipe comes to us from Linda of Parrish, Florida.
- 1 tablespoon vegetable oil
- 1/2 cup green pepper, chopped
- 1/2 cup sweet onion, chopped
- 1 cup mushrooms, sliced
- garlic powder, to taste
- black pepper, to taste
- 2 slices provolone cheese
- 2 8″ hoagie or submarine rolls
Heat vegetable oil in a large sauté pan over medium-high heat. Sauté green pepper and onion in oil for one minute.
Add mushrooms and sauté for another 3-5 minutes, or until veggies are just tender. Season sautéed veggies with garlic powder and pepper to taste.
Divide veggies into two piles in the pan, top each pile with a slices of provolone and turn heat down to medium-low. Cover pan for a minute or two or until the cheese melts.
Warm rolls in a microwave for 8-10 seconds or until warm. Stuff each roll with a pile of the sautéed onions, peppers, mushrooms and provolone.