1 pound boneless beef top sirloin or top round steak, cut 3/4 inch thick or flank steak
1/2 cup prepared non-creamy Caesar dressing
2 cups coarsely chopped romaine lettuce
1/4 cup shredded Parmesan cheese
4 hoagie rolls (6 inches long each), split, toasted
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Reserve 2 tablespoons dressing. Pour remaining dressing in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
Toss lettuce with reserved dressing and 2 tablespoons cheese in medium bowl. Divide evenly over bottom of each roll. Top with beef; sprinkle with remaining cheese. Close sandwiches.
Nutrition information per serving, using top sirloin steak: 629 calories; 20 g fat (5 g saturated fat; 6 g monounsaturated fat); 53 mg cholesterol; 1198 mg sodium; 70 g carbohydrate; 4.2 g fiber; 40 g protein; 13 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 6.3 mg iron; 64.8 mcg selenium; 5.9 mg zinc.