Open-Faced Philly Sandwiches

From Southern Living. The first ingredient should be: two 8-inch submarine rolls, unsliced. Zaar's editing software won't let me say it like that

• Ready In: 57 mins
• Serves: 2

Ingredients

• 2 (8 inch)  submarine sandwich bread, unsliced
• 1⁄2 lb  boneless top round steak
• 2  tablespoons  Italian dressing
• 1⁄4 teaspoon dry crushed red pepper
• 2  tablespoons butter
• 1  large onion, thinly sliced
• 1 1⁄2 cups  sliced fresh mushrooms
• 1  green bell pepper, cut into thin strips
• 2  garlic cloves, pressed
• 2  slices provolone cheese (each slice should be about 3/4 oz.)

Directions

1. Make a 1 1/2- to 2-inch deep vertical cut around the outside edge of each roll, leaving a 1/2-inch border.
2. Remove tops of rolls (discard) and hollow out about 1 1/2 inches of each bread roll, forming a boat; set aside.
3. Cut steak diagonally across the grain into 1/8-inch thick strips; place strips in a small shallow bowl.
4. Add dressing and crushed red pepper; toss to coat; set aside.
5. Melt butter in a large nonstick skillet over med-high heat; add in onion and mushrooms; stir/saute 15 minutes or until onion is golden brown.
6. Add in bell pepper; stir/saute 8-10 minutes or until bell pepper is tender.
7. Add in garlic; stir/saute 1 minute.
8. Remove mixture from skillet and set aside.
9. Stir-fry steak mixture in skillet over med-high heat for 2-3 minutes or until steak is no longer pink.
10. Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese.
11. Broil 5 1/2 inches from heat for 3 minutes or until cheese is lightly browned.