Ingredients

• 1 pound beef rib-eye steak , thinly sliced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 medium onion , sliced into petals
• 4 ounces sliced baby portobello mushrooms
• 0.5 greens bell pepper , thinly sliced
• 1 tablespoon olive oil
• 0.5 teaspoons salt
• 0.5 teaspoons ground mustard
• 0.25 teaspoons ground black pepper
• 4 hoagies rolls
• 4 slices Provolone cheese

Instructions

1. 1 Whisk Worcestershire and soy sauce together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 4 hours to overnight.
2. 2 Preheat the air fryer to 380 degrees F (190 degrees C) according to manufacturer's directions. Remove steak from the refrigerator; let come to room temperature, about 30 minutes.
3. 3 Combine onion, mushrooms, and bell pepper in a large bowl. Add olive oil, salt, ground mustard, and pepper; stir to coat. Set aside.
4. 4 Place hoagie rolls in the air fryer basket; cook until toasted, about 2 minutes. Transfer rolls to a plate.
5. 5 Remove steak from marinade; shake off excess. Discard remaining marinade. Place steak in the air fryer basket; cook for 3 minutes. Stir and cook 1 minute more. Transfer to a plate.
6. 6 Add vegetable mixture to the air fryer basket; cook 5 minutes. Stir; continue cooking until softened, about 5 minutes more. Combine steak and vegetable mixture.
7. 7 Place cheese slices on rolls, slightly overlapping; place in the air fryer basket. Cook until cheese melted and bubbly, about 3 minutes. Spoon steak mixture on rolls; serve immediately.

Nutrition per serving