© 2023 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
5 lbs TURKEY BREAST, cut into thin 2-inch strips
1 tsp each salt and freshly ground black pepper
2 tsp dried thyme
2 tsp dried marjoram
2 tsp dried basil
2/3 c vegetable oil, divided
5 Large sweet onions, sliced thin
5 Large red and green bell peppers, seeded and julienned
20 oz Provolone cheese, sliced thin
20 (7 to 8-Inch) hoagie rolls, split lengthwise
Toss turkey strips with the seasonings and dried herbs.
Heat 1/3 cup oil on a medium flat top griddle or in a large sauté pan. Over medium heat, sauté onions and peppers until soft and tender. Reserve for service.
Heat remaining oil and sauté turkey strips until cooked through and lightly browned.
Divide and arrange cooked turkey on the bottom halves of the hoagie buns. Layer with cooked vegetables, then top with sliced cheese.
Run under preheated broiler or salamander until cheese is melted. Cover with top of buns and serve.
520 Total Calories
180 Calories from Fat
21 g Total Fat
32 % Daily Total Fat
8 g Saturated Fat
40 % Daily Saturated Fat
95 g Cholesterol
32 % Daily Cholesterol
746 mg Sodium
32 % Daily Sodium
42 g Total Carbohydrates
14 % Daily Total Carbohydrates
4 g Dietary Fiber
16 % Daily Dietary Fiber
6 g Sugars
42 g Protein
35 % Daily Protein
190 % Daily Vitamin C
30 % Daily Calcium
15 % Daily Iron