2 tablespoons extra virgin olive oil
8 cremini mushrooms, sliced into 1/4-inch slices
1 small onion, halved and thinly sliced from root to tip
1 red pepper, thinly sliced
1/2 teaspoon salt, divided
1/4 teaspoon dried oregano
2/3 cup yellow cherry tomatoes, halved
6 all-beef hot dogs
6 potato hot dog buns
1 cup shredded mozzarella cheese

In a 10-inch sauté pan, heat the olive oil over medium high heat. Add the cremini mushrooms to the hot pan and cook, stirring occasionally, for 5 minutes or until they are beginning to brown. Add the onion and red pepper and season with half of the salt and the oregano. Continue cooking, stirring occasionally for about 8 minutes or until the onions and peppers are softened and beginning to brown. Turn off the heat and add the tomatoes and remaining salt. Stir with a rubber spatula just to combine.

Preheat the broiler to high. Preheat a grill or grill pan over medium high heat.

Grill the hot dogs, rotating them as needed, until they are golden brown all the way around and heated through, approximately 5 minutes. Place each dog in a bun. Divide the pepper mixture evenly over the dogs.

Sprinkle the hot dogs with the cheese and place under the broiler for 3 minutes or until the cheese is melted.