2loaves of Italian breadcut on top into diagonal cross cut squares
2cupsof shredded provolone cheese
Marinara Sauce: In a medium size pot on high heat with olive oil, add in the onions and garlic and cook until golden brown, about 20 minutes. Next, add in the Hunt’s® Crushed tomatoes, herbs, salt and pepper and stew on low heat for 30 minutes. Keep hot.
Stuffed Bread: Preheat the oven to 375°.
In a large sauté pan on high heat with remaining 1 tablespoon of olive oil, add in the onions, peppers and mushrooms and sauté for 6 to 7 minutes or until the edges begin to brown. Remove the vegetables from the pan and add in 1 tablespoon of olive oil and cook the sliced beef until golden brown on the edges and cooked through out, and set aside.
To Stuff: Drizzle the melted butter all over the bread and gently stuff the cracks of the diagonal cross cut squares with shredded cheese, cooked onions, peppers, mushrooms and beef.
Wrap each loaf in aluminum foil and bake for 20 minutes.
Remove the foil and serve alongside the marinara sauce.