Lunch: Hummus "Cheesesteak" Hoagies

Recipe by Robin Bashinsky Hummus "Cheesesteak" Hoagies are a great option for a quick weeknight supper. Made with yellow onion, red bell pepper, Polano chile, and provolone cheese, these vegetarian sandwiches are very hearty and filling. Serve with Napa

Ingredients

4 (3-ounce) hoagie rolls, split
1 tablespoon olive oil
1 cup vertically sliced yellow onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced poblano chile
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (8-ounce) container plain hummus
4 (1/2-ounce) slices provolone cheese
Napa Cabbage Slaw

Instructions

Preheat broiler to high.
Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place rolls, cut sides up, on a baking sheet. Broil 1 minute or until toasted.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through black pepper); sauté 5 minutes or until vegetables are tender.
Spread about 1/4 cup hummus over bottom half of each roll; top with 1/2 cup onion mixture and 1 cheese slice. Broil 2 minutes or until cheese melts. Top hoagies with top halves of rolls.

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