Portobello Roast Beef Hoagies

So fast and delicious (and we're not even mushroom fans)!

4 whole wheat hoagie buns, split

4 tbsp butter, softened, divided

1 tsp Italian seasoning

1/4 tsp garlic salt

3/4 lb sliced deli roast beef, julienned (use more)

1/2 lb sliced baby portobello mushrooms

1 tsp dried rosemary, crushed

1/4 tsp pepper

1/2 lb sliced provolone cheese

1/2 c sour cream

1 tbsp prepared horseradish

Spread cut sides of buns with 2 tbsps butter; sprinkle with Italian seasoning and garlic salt. Set aside.

In a large skillet, saute the beef, mushrooms, rosemary and pepper in remaining butter until the mushrooms are tender. Spoon onto buns; top with cheese.

Place on a baking sheet. Broil 2-3 inches from the heat for 2-4 minutes or until cheese is melted. In a small bowl, combine sour cream and horseradish; serve with sandwiches. (We skipped the dipping sauce.) Yield: 4 servings. (Recipe from Simple and Delicious magazine.)