Steak Sandwich

We have 3 baseball games this week plus one practice and each of those days we need to be at the field at 5 o'clock. So I need something fast to fix for dinner. Something like sandwiches! I have several in my arsenal, the french dip, the Italian sub, meatball sub and the muffuletta...all delicious but I needed a good steak sandwich recipe. After perusing through my sister's discarded Cooking Light magazines I found a keeper. There's the great combination of onions and peppers (my favorite) and steak and mushrooms (WD's fave). And toasted rolls with cheese? I think that's everyone's favorite.

Steak Sandwich (recipe from Cooking Light)

1 teaspoon olive oil
2 cups presliced onion
2 cups green bell pepper strips
2 teaspoons bottled minced garlic
1 cup presliced mushrooms
3/4 pound top round steak, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons Worcestershire sauce
4 (0.6-ounce) slices reduced-fat provolone cheese, cut in half
4 (2 1/2-ounce) hoagie rolls with sesame seeds

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Add mushrooms to pan; sauté 4 minutes. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 minute.

2. Place 1 cheese slice half on bottom half of each roll, and top each serving with one-fourth of beef mixture. Top with remaining cheese slice halves and tops of rolls.