2 medium onions, thinly sliced
1 medium green pepper, sliced
2 T butter
1lb thinly sliced roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubs
2 cups water
Directions: In a large skillet, saute mushrooms, onions and green peppers in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace tops. Place on an ungreased baking sheet; cover with foil. Bake at 350 degrees for 15 minutes or until heated through. Meanwhile, in a sauce pan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.
Here's what I started with:
-I used 2 containers of pre-packaged deli style roast beef
-I used the left over Provolone cheese that I had from last week's Baked Ziti.
Here's how I did it:
#1 I wiped off the mushrooms with a paper towel and then cut them up. I cut up the onions and the green pepper. I sauted the mushrooms, onions and green pepper in the 2T butter. I then added the roast beef to the saute mixture and seasoned it with Home Seasoning. I cut open the hoagie rolls and put the mixture in it. Covered it with cheese and baked it in the oven.
#2 I sliced the mushrooms.
#3 I sliced the green peppers
#4 Sliced the onions
#5 I put 2 cups of water in a sauce pan and added 4 beef bouillon cubes.
#6 I melted 2 T of butter in a saute pan.
#7 I sliced open the bread while the butter was melting.
#8 I added the mushrooms, green peppers and onions to the butter.
#9 After the mixture had cooked for a bit, I ladled in 1 cup of the beef bouillon stock into the onion mixture.
#10 After the mixture had cooked for a while and onions were soft, I added the prepackaged deli roast beef and seasoned the pan with Home Seasoning.
#11 While the mixture was cooking, I sliced the meat up into smaller slices. I then filled one of the rolls with meat and veggies and then covered it with a slice of cheese.
#12 I popped the sandwiches in the oven with the potatoes for about 5-7 minutes until the cheese really melted.
The Finished Product:
Review:We absolutely loved these sandwiches. Had I let the roast beef get just a little bet burnt on the ends, I don't think that we would have been able to tell a difference in these and what we would get at a restaurant. Next time, though, I think I will really slice up the roast beef before I put it in the pan. I noticed that the slices were way too big once I already had both packages in the pan with the onion, peppers and mushrooms and it was kind of difficult to cut the meat while it was already in the pan.