Ham and Cheese Hoagies

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Crusty toasted rolls are topped with sautéed and and seasoned veggies, deli ham, and melty Provolone cheese. This Ham and Cheese Hoagies recipe comes from my brother-in-law who is practically famous for them 🙂

Pair these hearty hoagies with a light side salad like this Olive Garden Salad or this summer Panzanella Salad.

Close-up view of a Ham and Cheese Hoagie.

My brother-in-law’s “famous” sandwich

This sandwich is my brother-in-law’s specialty. His wife–my sister– has raved about it to me a few times, yet after hearing her description of it, I was a bit skeptical. After he made them for a few more of my siblings and their spouses to great reviews, though, I knew I had to give this sandwich a try.

And now I totally get the hype. These Ham and Cheese Hoagies are incredible! They’re a combination of a cheesy ham sandwich and a Philly cheesesteak, and they couldn’t be easier to make. Bonus: they’re also very inexpensive and great for clearing out those lingering leftover veggies in the fridge.

While you will be chopping a few veggies, once they’re in the skillet sautĂ©ing, it’s pretty much hands-off. These sandwiches can  be on the table in 30 minutes or less! And while I normally consider sandwiches lunch fare, Ham and Cheese Hoagies are hearty and comforting enough to be enjoyed as a filling dinner.

Process shots: Combining oil, onion and peppers in a pan; sautéing; adding garlic and mushrooms; sautéing again; add chopped ham and seasonings; heat through.

Ham and Cheese Hoagies variations

  • Swap the meat. I know, I know, these are ham and cheese hoagies, but feel free to use thinly sliced steak or browned ground beef or a different meat instead of ham.
  • Switch up the veggies. If there are veggies in these hoagies you don’t like, swap them for more a of different veggie.
  • Simplify the seasonings. These Ham and Cheese Hoagies are supposed to be easy! So if you don’t have all the different seasonings, just use 2 teaspoons Italian seasoning instead.

Process shots: Season ham and veggie mix with salt and pepper; separate into four equal parts; add Provolone cheese; heat to melt the cheese.

Ham and Cheese Hoagie tips

  • If you don’t want to use the oven at all for this recipe, no worries. Simply add the cheese and cover the pan. Residual heat will melt the cheese enough that you can then gently stir the cheese into the veggies and ham. 
  • Slice the veggies thinly and evenly. The more evenly the veggies are cut, the more evenly they’ll cook up.
  • Cut long strips of veggies in half. If the pepper or onion slices are too long, they’ll fall out of the sandwich. Aim for 1 and 1/2-inch-long strips.

QUICK TIP

Buttering the buns and toasting them adds a great flavor and keeps the bread from getting soggy too quickly.

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Ham and Cheese Hoagies

Crusty toasted  rolls are topped with sautéed and and seasoned veggies, deli ham, and melty Provolone cheese.
Print Recipe

Ham and Cheese Hoagies

Crusty toasted  rolls are topped with sautéed and and seasoned veggies, deli ham, and melty Provolone cheese.
Course Dinner, lunch, Main Course, Sandwich
Cuisine American
Keyword Ham & Cheese Hoagies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 sandwiches
Calories 465kcal
Cost $5.61

Ingredients

  • 2 tablespoons olive oil
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 cups baby bella mushrooms, thinly sliced
  • 2 cloves garlic, finely minced
  • 1/2 pound deli ham, cut into 1 inch pieces
  • 1 teaspoon EACH: dried parsley, dried basil, Italian seasoning
  • 1/4 teaspoon dried thyme, optional
  • salt and pepper
  • 4 slices Provolone cheese
  • 4 small crusty hoagie buns + softened butter (optional)

Instructions

  • PREP: Preheat the oven to high broil (optional). Thinly slice the peppers, onion, and mushrooms. See Note 1. Mince the garlic and chop up the ham.
  • COOK: In a large (12 inch) oven-safe skillet, heat the olive oil on medium-high. Add in the sliced peppers and onion. Season with salt and pepper, about 1/8 teaspoon each. SautĂ©, stirring occasionally, for about 5 minutes or until softened and onion is translucent. Add in the sliced mushrooms and garlic. Stir-fry for another 3-5 minutes or until veggies are crisp tender. Add in the chopped deli ham along with the parsley, basil, Italian seasoning, and dried thyme. Season again with salt and pepper to taste; I add about 1/4 teaspoon of each. Stir and heat through the ham for about 2-3 minutes.
  • BROIL: In the pan, separate the mixture into 4 equal parts and section those parts into 4 mounds in the skillet about the width of the Provolone cheese slices (see picture in post). Place a slice of cheese over each section. Cover the pan and let melt for a few minutes, or slide into the oven and broil for 1-2 minutes, watching closely to avoid burning anything. Gently mix the cheese into the peppers and onions in each individual portion. The cheese will help hold everything together.
  • HOAGIE BUNS: If desired, spread butter on the insides of the buns. Add to a skillet or griddle and lightly brown the buns over medium heat. Add one scoop of the cheesy meat and veggies per bun. Enjoy while hot!

Recipe Notes

Note 1: Slice the veggies thinly and evenly for even cooking. If the pepper or onion slices are too long, they'll fall out of the sandwich easily. Aim for 1 and 1/2-inch-long strips, so cut long strips in half lengthwise.

Nutrition Facts

Serving: 1sandwich | Calories: 465kcal | Carbohydrates: 35.8g | Protein: 26.1g | Fat: 22g | Cholesterol: 73.1mg | Sodium: 482.9mg | Fiber: 3.4g | Sugar: 9.1g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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