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Ingredients

Instructions

1. In a large skillet, add 1 T. canola oil and 1 T. butter. When butter is melted, add steak strips, 1 t. garlic and 1 teaspoon of the steak seasoning and stir. When steak is just browned, remove from skillet and set aside.
2. To the hot skillet, add remaining canola oil, butter, garlic and cook until garlic sizzles; then add the bell pepper, onion and mushrooms. Cook until vegetables are just tender.
3. Remove vegetables from skillet, leaving drippings and add contents of gravy pack and ½ cup of water. Whisk over medium heat until gravy thickens.
4. Remove from heat and add steak and vegetables back to skillet and stir gently to coat all with gravy and set aside.
5. To toast hoagie rolls, heat 1 T. butter on a flat skillet or griddle and place rolls, face down in melted butter. When just toasted brown, remove from griddle and place on serving plate (or baking pan if broiling to melt cheese, optional). Add steak and vegetable mixture to toasted rolls and serve.