Steak and Veggie Sandwiches

1 pound beef round tip steak, cut 1/8 to 1/4 inch thick
2 teaspoons olive oil
1 medium zucchini, cut into 1/4-inch-thick slices
1 medium onion, thinly sliced
1 medium red bell pepper, cut into thin strips
1 teaspoon Italian seasoning, crushed
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 crusty hoagie rolls, about 6 inches long, split
4 (3/4 ounce) slices mozzarella cheese

Cut beef into strips. Set aside.

In large skillet, heat 1 teaspoon olive oil over medium-high heat. Add zucchini, onion, bell pepper and Italian seasoning. Stir fry 3 to 4 minutes or until crisp-tender. Remove from skillet.

In same skillet, heat 1 teaspoon oil until hot. Stir fry beef in two batches, 1 to 2 minutes each. Season with salt and pepper. Stir in zucchini mixture; heat through.

Arrange 1/4 of beef mixture on bottom of each roll; top each with 1 cheese slice. Place on rack in broiler pan so surface of cheese is 4 inches from heat. Broil 1 to 2 minutes or until cheese is melted.

Makes 4 sandwiches

Nutrients per sandwich: 528 calories, 39 grams protein, 58 grams carbohydrates, 14 grams fat, 836 mg sodium, 84 mg cholesterol