Today I’m bringing you a super quick and easy recipe to give us all a break during those busier than usual weeks. Even though the world won’t stop for us, we can at least streamline things a bit by serving these gorgeous sandwiches.
This is what I make when I just don’t feel like cooking because I can have them done from start to finish in ten minutes. Grab the ingredients on the way home and be sitting down to enjoy the rest of your evening shortly after walking in the door!
You’ll need: 1 pound of roast beef lunch meat (I just got mine in the Wal Mart deli), one to two cups mozzarella cheese, a package of soft deli rolls, onion, margarine, and Dale’s Sauce.
If you don’t have Dale’s Sauce, you can use Moore’s Marinade, soy sauce, or a little bit of Worcestershire sauce.
Chop up your roast beef a bit.
Chop up your onion and bell pepper.
Melt 1/2 stick butter or margarine in skillet.
Add your onions and bell peppers to the skillet.
Add a tablespoon or so of your sauce, depending on your taste.
Cook this over medium heat until your onions are tender, stirring often.
Add chopped roast beef and continue cooking and stirring just until your roast beef is warmed.
If you like, add another two tablespoons of your sauce.
Once that has been stirred in and your roast beef is good and warm, turn off stove eye and sprinkle cheese all over the top and let sit until melted.
Spoon onto your sandwich rolls.
DIVE IN!!! Oh, doesn’t that look YUMMY?
If you like, you can also make this filling the day before and just put it in the fridge, then heat up your filling in the microwave and place on your roll and you’re good to go!
Instructions
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Chop up roast beef. In large skillet, melt 1/2 stick butter. Add 1-2 tablespoons sauce, according to taste.
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Add onions and peppers and saute’ until tender. Add roast beef and additional sauce (according to taste) and continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until melted and then spoon onto rolls.
This recipe was originally published in 2008. I updated the photos and post in 2020.
Yum