Sandwiches

Southwest Hoagies

Alice Nondorf
June 13, 2013
156

Tender strips of steak, spicy vegetables and Colby Jack cheese stuffed into a hoagie roll for a hearty sandwich!

6
PAM® Original No-Stick Cooking Spray
1-1/2 pounds boneless beef New York strip steak, cut diagonally across grain in bite-size strips
1 large green bell pepper, cut into strips
1 large onion, cut vertically into eight wedges
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
6 hoagie rolls
1 cup shredded reduced fat Colby Jack cheese
Preheat broiler. Spray 12-inch skillet with cooking spray; heat over high heat. Add beef strips; cook and stir 4 minutes or until browned. Remove from skillet; cover to keep warm. Add pepper and onion to skillet. Cook over medium-high heat 3 to 4 minutes or until crisp-tender. Stir in undrained tomatoes. Cook until hot and most of liquid has evaporated. Open up each roll; top evenly with beef. Divide vegetables evenly among rolls. Place open rolls on baking sheet; sprinkle cheese over vegetables. Broil 4 inches from heat 1 to 2 minutes or until cheese melts.
Nutritions

Calories
228

Sodium
555mg
23% DV

Fat
10g
16% DV

Protein
8g
17% DV

Carbs
23g
7% DV

Fiber
2g
10% DV
BroiledLunchMexicanBeef