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Ingredients
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Vegetable filling
Cheese & assembly
Garnish (optional)
Method
Vegetable filling
Prep vegetables
Wash and dry the green peppers. Remove seeds and membranes, then slice into thin strips so they total about 2 cups. Peel the onion and slice into thin half-moons to make about 1 cup. If using mushrooms, wipe and slice to make 1 cup. Mince the garlic cloves.
Cook vegetables
Heat a large skillet over medium-high heat. Add 2 tbs olive oil and let shimmer. Add the sliced onions and cook 2 minutes, stirring, until they begin to soften. Add the green peppers (and mushrooms if using) and spread into an even layer. Let cook, undisturbed, 3–4 minutes to get some color, then stir and continue cooking 4–6 minutes more until tender and slightly caramelized.
Season filling
Add the minced garlic to the pan and cook 30–45 seconds until fragrant. Stir in 1 tsp soy sauce or vegetarian Worcestershire, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If mixture looks dry, add up to 1 tbs water. Remove from heat and keep warm.
Cheese & assembly
Prepare rolls
Preheat oven broiler (or oven to 400°F / 200°C if broiler not available). Slice hoagie rolls lengthwise, leaving a hinge if desired. Spread about 1/2 tbs butter on the cut interior of each roll (both sides if you prefer toasted insides).
Toast rolls
Place rolls cut-side up on a baking sheet and broil 1–2 minutes until lightly golden (watch carefully) or bake at 400°F for 5–7 minutes. Remove from oven.
Assemble sandwiches
If using cream cheese, spread 1/2 tbs inside each toasted roll. Spoon an even portion of the warm vegetable filling into each roll (about 1 cup filling per 1–2 sandwiches depending on appetite). Top each filled roll with 1–2 slices of provolone (use more slices for cheesier sandwiches).
Melt cheese
Return the assembled sandwiches to the oven (or under broiler), bake for 1–2 minutes until the provolone softens and begins to melt. Remove when cheese has melted to your liking.
Finish
Optionally sprinkle hot pepper flakes and chopped parsley over the filling. Close sandwiches and serve immediately.