Hot Roast Beef Subs With Provolone And Peppers

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Beef · high-protein

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Ingredients

• 1/2 lb deli roast beef, thinly sliced
• 2 hoagie rolls
• 4 slices provolone
• 1 green bell peppers
• 1 large yellow onion
• 1 tbsp olive oil
• 1 tbsp butter
• 1 1/2 tbsp mayonnaise
• 1/2 cup beef broth
• 2 cloves garlic
• 2 tsp, 1 tsp dried oregano and black pepper

Method (tap to check — screen stays awake)

1. Slice the peppers and onion thin and cook in the olive oil over medium-high 10 to 12 minutes, until the edges char and the onions turn sweet and limp.
2. Add the garlic and oregano and cook 45 seconds, just until fragrant.
3. Warm the broth in a wide pan to a bare simmer and dip the roast beef in for 20 to 30 seconds, until it loses its raw pink edge but stays tender.
4. Split the rolls, spread the cut faces with butter, and toast under the broiler 2 minutes, until the edges are golden.
5. Pile the beef into the rolls, top with the peppers and onions, and lay two slices of provolone over each.
6. Broil 2 to 3 minutes more, until the cheese bubbles and browns in spots.
7. Spread mayonnaise on the top lids, close the subs, and press once before cutting.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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