1. Heat a large nonstick skillet over medium-high heat. When it's hot, add 2 teaspoons oil. Add onions, green pepper, and, if desired, mushrooms. Cook, watching heat level, until vegetables have softened, darkened, and become slightly crispy, about 15 to 20 minutes. If they start to burn, lower heat. If pan gets too dry, add 1 to 2 tablespoons water. Transfer vegetables to a plate or bowl and tent with foil to keep warm.

2. Add remaining 1 teaspoon oil to skillet. Increase heat to high. When oil is smoking, add beef and black pepper. Break up meat with tongs and press down on meat with a spatula. When meat is browned, about 2 minutes, turn it over. Top with cheese. Cook until cheese is melted and meat is browned, about 1 minute.

3. Use tongs or a spatula to divide meat and cheese among four rolls. Top with vegetable mixture. Serve immediately.

Source: Hannaford fresh Magazine, September 2024