| Preparation time | 10 min |
| Cooking Time | 20 min |
| Ready In | 30 min |
| Level of Difficulty | Very Easy |
| Servings | 8 |
Ingredients
For the sloppy joe filling:4 teaspoons organic canola oil or avocado oil2 pounds lean ground beef2 teaspoon dried Italian herbs1/2 teaspoon salt2 cups no-salt-added tomato sauce2 cup Sautéed Peppers & Onions (see associated recipe)8 (6 inch) whole-wheat sub rolls, split8 slices reduced-sodium provolone cheeseFor the peppers and onions:2 tablespoons extra-virgin olive oil4 bell peppers, sliced3 cups sliced sweet onions1 teaspoon salt
Directions
For the sloppy joe filling:
- Heat oil in a large skillet over medium-high heat. Add beef, oregano and salt; cook, crumbling with a wooden spoon, until cooked through, 4 to 6 minutes. Add tomato sauce and cook until bubbling, 1 to 2 minutes.
- Meanwhile, warm peppers and onions in a small skillet over medium heat, stirring often. (Alternatively, microwave for 1 minute to reheat.)
- Lay rolls, split-side open, on the prepared baking sheet. Broil, rotating the pan as necessary, until just starting to brown and toast, 1 to 2 minutes. Remove from the oven.
- Top toasted buns with the beef mixture, dividing evenly. Top with the peppers and onions and then cheese. Broil just until the cheese is melted, 30 seconds to 1 minute. Wrap each sub in foil until ready to eat. Serve hot.
For the peppers and onions:
- Heat oil in a large straight-sided sauté pan or Dutch oven over medium heat. Add peppers, onions and salt; cook, stirring occasionally, until the vegetables are tender and starting to brown, 18 to 21 minutes.