Roast Beef Subs
These Roast Beef Sandwiches make a great supper for the family in a hurry. Topped with green peppers, onions, mushrooms, and cheese, they are more than just a lunchmeat sandwich.
If you are on one of the current low-carb diets, do not fear. Simply make yours without the top of the sub roll (you can even forget the bottom, too). Whatever you do, don’t just use hamburger buns - it seems a lot more like a real meal if you use sub buns or “hoagie” buns.
To suit everybody, I do a head count of who wants toppings and who doesn’t. It’s usually even 3-3. Here’s how I make them:
Roast Beef Subs
serves 6 / prep. time 10 minutes / cook time: 5 minutes
6 whole wheat sub buns (or whatever you like)
1 pound (or more) of thinly sliced deli roast beef
1/2 of a green pepper, sliced into strips
1/2 of an onion, sliced
about 6 fresh mushrooms, sliced
1 T. olive oil or 1 t. coconut oil
Velveeta cheese or American singles
Saute the pepper, onion, and mushrooms in oil over medium heat. While that is sizzling, open the bottoms buns and lay them on a cookie sheet. Put the roast beef on the bottoms. Lay the sliced cheese on the tops. When the veggies are done, spoon them on top of the roast beef. Turn your broiler on and place below for a few minutes until the cheese begins to brown. Place each top onto each bottom, slice and serve.
I made myself a delicious carrot salad to go with my sandwich. My kids consider carrot salad to be one of my subtle forms of torture. They had buttered peas. I’ll post my recipe for carrot salad tomorrow…
Add comment February 8th, 2007