Beef and Roasted Red Pepper Sandwiches

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (1 ounce) packet dry au jus mix
• 1 pound thinly sliced roast beef
• garlic powder to taste
• salt and pepper to taste
• 1 (12 ounce) jar roasted red bell peppers, drained and sliced
• 8 ounces sliced extra sharp provolone cheese
• 4 torpedo rolls, split

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Split the torpedo rolls and place them open-faced on a baking sheet.

2. Bring a saucepan of water to a simmer over medium heat. Whisk in the dry au jus mix until dissolved, then season with garlic powder, salt and pepper to taste. Keep warm over low heat.

3. Add the sliced roast beef to the au jus and warm gently for about 5 minutes until steaming hot, about 165°F (74°C). Do not let it boil hard.

4. Lay the provolone slices over the bottom halves of the rolls. Bake for 5 minutes until the cheese melts.

5. Top the melted cheese with the drained, sliced roasted red bell peppers, then pile on the warm beef. Close the sandwiches and serve with the au jus for dipping.