Reviewed: Nov. 1, 2009

Very good. I've made this several times now. The red peppers really set this sandwich off.

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Reviewed: Oct. 17, 2009

My family really didn't care for this recipe. I usually like strong cheeses, but the sharp provolone was awful. In addition to the problem with the cheese, we just found the sandwich bland. The au jus sauce was good (credit to McCormick), and I served pepperoncini on the side, but it wasn't enough.

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JAF86

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Reviewed: Aug. 11, 2009

mmm..these are so good :) we use deli roast beef, use hoagie buns, skip the garlic, use marble cheese and slice up fresh peppers. as i cook the jus i put my roast beef into the pot for a bit. then place the meat on the hoagie buns with the peppers and cheese, then place into toaster oven. perfect :) has become a regular meal in our house.

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anne

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Reviewed: Jun. 24, 2009

Yum! I just layed sliced canned red bell peppers over the meat, very good flavor

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Hannah

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Reviewed: May 11, 2009

Oh these were so good and so easy to make. Great idea for one of those nights where you don't have alot of time to fix a big meal even if you want a big impact. I will absolutly make this again.

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maryjane

Cooking Level: Expert

Living In: Manchester, Tennessee, USA

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Reviewed: Apr. 28, 2009

I roasted my own red pepper (see oven roasting instructions on this website), I broiled bread with garlic butter, added cheese, heat to melt, added meat and pepper. No au jus. Sandwich is killer without it!

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Michele H.

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

This was a great sandwich and easy to make. Used sharp cheddar in place of provolone since that was what I had. Will be trying this one again with provolone next time.

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asc921

Cooking Level: Beginning

Home Town: Elkridge, Maryland, USA

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Reviewed: Jan. 28, 2009

Made this recipe for dinner last night. We really enjoyed it. I forgot to add the garlic powder and we didn't miss it. I also couldn't find extra sharp provolone, so I just used regular provolone. Best part is that I got home from the store with the ingredients at 6:50 pm and we were eating by 7:10! Thanks!

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donut1130

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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Reviewed: Jan. 26, 2009

Sooo good. I think I will try with mushrooms next time. I couldn't find a jar of roasted red peppers so had to do this from scratch, but still pretty easy.

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Ellen

Cooking Level: Beginning

Home Town: Vincennes, Indiana, USA

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Reviewed: Jan. 2, 2009

My husband and my mom loved this, i thought it was just o.k. I forgot to season it with the salt pep. and garlic powder which might have made the difference for me. Good recipe. Will be keeping it and changing it around to my liking. I loved dipping it into the gravy, that made it for me, i just wish when you dipped it didn't make the roll soggy.

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Christy

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Evans, Washington, USA

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Reviewed: Dec. 15, 2008

Absolutly YUMMY!! and easy to make!! My whole family loved this recipe even the picky ones. Thank you so much for posting it!

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cookingmama

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Nov. 29, 2008

I can't believe how easy this recipe was! It takes no time at all to make a delicious meal for a weekend lunch or for entertaining guests. I will absolutely keep this one close at hand. Even my picky family ate it!

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Nate

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Nov. 23, 2008

Simple and easy with great flavor. Perfect lunch dish!

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lisanyckole

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Reviewed: Nov. 22, 2008

Made recipe exactly...very good. The changes I will make next time will be to add sauted onions and possible add a milder cheese, although my husband liked the provolone. I also will be sure and get a firm crusty bread, the roll type I chose was a little to soft.

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kturner4

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Reviewed: Nov. 22, 2008

Definitely use crusty rolls, swiss cheese, real roasted red peppers. Too slimey otherwise. Will try again

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Karen Mmmmmmm

Cooking Level: Intermediate

Home Town: Creston, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 18, 2008

These were really really good and simple! I didn't change a thing.

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NancyJak

Cooking Level: Beginning

Living In: Wallingford, Connecticut, USA

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Reviewed: Nov. 17, 2008

Delicious! Quite a treat after a long day of work, and the whole family liked the provolone cheese. I used sliced leftover steak. This is something I will definitely be making often.

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WingedBook

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

Fabulous!! My husband was leary of the red peppers, but he loved them! I left the peppers off my children's sandwiches and they loved theirs that way! Definitely a keeper!!

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Libby

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

My husband and I learned to make a similar version of this 30 years ago when we worked together in a little college tavern in Indiana. Then, we made it from scratch. Today, we buy sliced roast beef from the deli, and make a broth from beef soup base, minced garlic, oregano, thyme and pepper, and we simmer sliced onions, red and green pepper slices until the vegetables are cooked, then stir in the beef and simmer until hot. Provolone or mozzarella slices are great and don't forget to top the sandwich with banana pepper slices and hot sauce! It's the perfect Super Bowl sandwich!

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Therese Cooks in St. Pete

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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Reviewed: Nov. 15, 2008

My alternations made it a 5* for me. I used marble rye and pesto. Yummy!

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spitfire229

Cooking Level: Intermediate

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Beef and Roasted Red Pepper Sandwiches

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