Monday, March 07, 2016

#3789 - Hot Roast Beef Hoagies

(by Shirley McNevich)

4 hoagie rolls
1 - 10.5oz. can Campbell's condensed beef broth (use TWO cans if you want dipping sauce)
1 TBSP Worcestershire sauce (add a second TBSP if using TWO cans of beef broth)
3/4lb. deli roast beef slices (thinly sliced)
4 slices provolone cheese
2 green bell peppers (sliced)
1 large onion (peeled and separated into rings)
canola oil

In a saucepan add the beef broth and Worcestershire sauce (do NOT add water)--bring to a boil over medium heat. Add the roast beef slices one at a time until all of the roast beef is covered by the broth. Cook/stir until beef is hot, then turn heat back to simmer. In a skillet over medium heat add a few tsp. of canola oil, the sliced green bell peppers and onion rings--cook/stir until tender. Open the hoagie rolls and butter the insides. Place them on a cookie sheet (buttered side up)--bake at 400 degrees until lightly toasted. Remove from oven--use tongs to remove roast beef slices from the beef broth and spread them evenly among the toasted hoagie rolls. Divide the green bell peppers/onions over the beef slices. Cut the provolone cheese slices in half, then place two halved slices over the peppers/onions on each hoagie. Place the sandwiches back on the cookie sheet--bake at 400 degrees just until cheese melts. Optional: use remaining beef broth as a dipping sauce. Also, if you skip toasting the buttered hoagie rolls, you will have soggy sandwiches.

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