- 1 lb. boneless steak or steak strips, any cut
- 1 tablespoon canola oil
- 1 large green or red bell pepper, sliced
- 1 medium white onion, sliced
- 8 large eggs
- 3 teaspoons olive oil
- 8 slices provolone cheese
- 4 large hoagie rolls
- Salt and Pepper, to taste
Preheat oven to 400 degrees F.
Season steak with salt and pepper. Cook steak to desired doneness. Tent with tinfoil to keep warm.
In a large frying pan, bring canola up to medium-high heat. Saute peppers and onions for 4-5 minutes until slightly softened.
Cut hoagies in half. Open each up and place on a baking sheet. Drizzle the olive oil over the inside of each hoagie. Place 2 slices of cheese inside each one. Bake for 3-4 minutes until hoagies slightly toasted and cheese melts.
In a large frying pan brought up to medium heat, melt butter. Whisk eggs, salt and pepper in a large bowl. Cook scrambled eggs in pan until done.
To make hoagies, cut steak into thin strips, if needed. Divide the steak, peppers, onions and eggs on each hoagie. Cut each one in half. Serve immediately.