Beef and Roasted Red Pepper Sandwiches Recipe -
Beef and Roasted Red Pepper Sandwiches Recipe
  • READY IN 30 mins

Beef and Roasted Red Pepper Sandwiches

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat your oven's broiler. Prepare the au jus mix according to package directions. Add the sliced roast beef, and simmer until heated through.
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Oct 21, 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.


66 Ratings

Mar 28, 2005

"Slice the rolls open, and place sliced side up on a baking sheet." what the recipe says. So yes, it's like leaving open-faced. A torpedo roll, hoagie roll, submarine roll, cheesesteak roll, long roll...I guess it's a regional thing, sorry. Anyway, since the roll is buried under all the doesn't get a chance to burn.

Dec 15, 2006

Super quick, easy and delicious! Left out the garlic powder but other than that what a nice sandwich. I didn't think the hubby would like it with the red peppers but he qwolfed it down. Definitely, a nice fix for when I am in a hurry and still want something yummy. I didn't need anything else to go with it, the sandwich was so filling.

Feb 07, 2005

Torpedo rolls are rolls... shaped like a torpedo. I tend to prefer doing this kind of sandwich on baguettes -- better stuff-to-bread ratio, and, well, I love their crustiness. If your cheese isn't melting, try leaving it out on the counter for a while so it starts at room temperature. If your slices (of any cheese) start out too cold sometimes you can have the edges altogether melted while the middles aren't even soft. Also, this kind of provalone may or may not get gooey when it's melted -- that's mozzarella's job, after all. This cheese should be warm and soft, ideally. (Unrated because I didn't actually make this, but if I DID make it I'd probably add a bit oregano.)

Sep 25, 2006

Very easy, very good. Perfect for a quick weeknight supper without the hassle. Added some oregano - very good!

Nov 11, 2010

My hubby is not too kean on store bought deli roast beef so I purposely bought a 4 lb prime rib and cooked it traditionally on Sunday with that being the Sunday meal for hubby and I. We made a bit extra ajus and save a good bit of the meat and ajus to make these sandwiches. On Tuesday I sliced the remaining meat as thin as I could and added to the ajus in a pan. I let it slow simmer for about 1/2 and hour and then assembled the sandwiches as per the recipe. They came out really good and was a nice change. Will make again but probably only when we do a rib as indicated above.

Dec 13, 2006

This is one of our favorites for a quick dinner!


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  • Calories
  • 786 kcal
  • 39%
  • Carbohydrates
  • 78.1 g
  • 25%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 49.7 g
  • 99%
  • Sodium
  • 3744 mg
  • 150%

* Percent Daily Values are based on a 2,000 calorie diet.

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