Beef and Roasted Red Pepper Sandwiches

SUBMITTED BY: KELT PHOTO BY: Caroline C

"This is my family's favorite sandwich! We like it served with a nice fresh Caesar salad. Don't be intimidated by the extra sharp provolone's smell - it's really awesome when melted into the sandwich!"

Beef and Roasted Red Pepper Sandwiches Recipe

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (1 ounce) packet dry au jus mix
1 pound thinly sliced roast beef
garlic powder to taste
salt and pepper to taste
1 (12 ounce) jar roasted red bell peppers, drained and sliced
8 ounces sliced extra sharp provolone cheese
4 torpedo rolls, split

DIRECTIONS

Preheat your oven's broiler. Prepare the au jus mix according to package directions. Add the sliced roast beef, and simmer until heated through.
Slice the rolls open, and place sliced side up on a baking sheet. Divide the beef between the rolls evenly, placing a portion on each slice of roll. Season with salt, pepper, and garlic powder. Top with a single layer of roasted red peppers, then cover with slices of provolone cheese.
Place under the broiler, about 6 inches from the heat source. Broil until the cheese melts, and the edges of the rolls are lightly toasted. Place roll halves together to make sandwiches.
Pour leftover au jus into small cups for each person - I like to use custard cups. Serve with sandwiches for dipping.

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REVIEWS

Reviewed on Mar. 28, 2005 by KELT

"Slice the rolls open, and place sliced side up on a baking sheet."...is what the recipe says.... MORE

Reviewed on Nov. 15, 2008 by Cheryl

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.

Cheryl
Nov. 15, 2008

I simply use left over London Broil or roast beef that I simply slice it very thin. Actually I always prepare a BIGGER london broil or roast beef specifically for this next meal. I sautee fresh sweet peppers (red, green, orange, each, all...whatever I have on hand) and onion slices in butter, remove those, add the thin sliced beef and just a bit of au jus to simply warm the meat. Sometimes I use a baquette I've cut down into 6" portions, other times I buy individual rolls. I slice them open, careful not to slice all the way through, then I scoop out the excess bread (leaving a bread shell that opens like a clamshell). I spread a thin layer of horseradish, stuff it with the warmed beef, top that with the sauteed onions and pepper, then place a layer of cheese over the top. I've used, swiss, mozzarella, and pepper jack - we love them all. The sandwich then goes on a baking sheet and into a medium oven for the cheese to melt and the bread to crisp (keep an eye on it, it doesn't take long!), then serve with au jus. Buy the best au jus mix you can. To fancy it up substitute wine or brandy for SOME of the water.

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I simply use left over London Broil or roast beef that I simply slice it very thin. Actually I... MORE