That being said, a couple weeks ago I asked him to get a beef roast out so it could thaw overnight because the next day it was going in the Crock Pot for Italian Beef Sandwiches. However, the next morning I sleepily walked to the kitchen to discover he had forgotten. And I will be totally honestly with you, I was ticked. I knew it meant I was going to have to figure something else out for supper. Now, sometimes that isn't a big deal. I grab a few different things from the cupboards and fridge and start a new plan. But this day was towards the end of the week, and another grocery shopping day, so I didn't have that much on hand. So I knew I was going to have to work with the things I would use for the sandwiches I had planned to make. Well, the side dishes were fine, so it was just the star of the show that would need adaptation. I had buns, the beef broth for the roast, and Provolone cheese. Plus, some garden fresh peppers and onions in the crisper. My solution began to take hold. A quick stop at the grocery store deli and I would have my answer~ Philly Cheesesteaks! One of our favorite sandwiches that I've made at home a couple times, but never to this level of success! These are fantastic and the perfect sandwich for a busy weeknight when maybe you need to regroup too. So, in the end, my honey's mistake was okay because it led to something yummy, but that will be our little secret, okay?!
1/2 lb. deli roast beef, sliced thin and chopped
2 medium green peppers, seeded and thinly sliced
1 medium white onion, thinly sliced
1 1/2 TBS vegetable oil
1 (15oz) can beef broth
4 slices of Provolone cheese, each cut in half
Salt and Pepper to taste
In a large skillet heat oil to medium. Add peppers and onions. Season with salt and pepper. Saute for 5 minutes until browned. Turn heat to low, cover and continue cooking until tender, about 10 minutes. Meanwhile, preheat oven to 400. Cut each bun in half and set tops aside. When veggies are tender, remove and set aside but keep warm. In the same skillet add roast beef and saute for 3 minutes. Add beef broth, and increase heat to high. Bring to a boil. Reduce heat to low and simmer until liquid reduces by half, about 10 minutes. When meat is cooked, remove from skillet with a slotted spoon. Divide equally among 4 bun bottoms. Add 2 halves of cheese to each sandwich. Bake in oven about 5 minutes until cheese is melted. Remove and add peppers and onions to each.
Makes 4 Sandwiches
Shared on Mandy's Recipe Box Sept. 11, 2012
Shared on Lady Behind The Curtain Sept. 12, 2012
Shared on Miz Helen's Country Cottage Sept. 13, 2012
Shared on The Country Cook Sept. 14, 2012
Sandwiches at Very Good Recipes