Pepper and Onion Hot Beef Sandwiches

There's a little bit of chopping to do before you stir the ingredients together for this saucy sandwich. But the cooking time is only 20 minutes.

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  • 1 cup thinly sliced red onion
  • 1 small yellow and/or red sweet pepper, cut into thin bite-size strips
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 16 - 17 ounce package refrigerated cooked beef pot roast with juices
  • 1/2 cup lightly packed basil leaves
  • 1 recipe Basil Mayonnaise
  • 4 Kaiser or onion rolls, toasted
Basil Mayonnaise
  • 1/4 cup light mayonnaise or salad dressing
  • 2 tablespoons snipped fresh basil
  • freshly ground black pepper

In a large skillet cook onion, sweet pepper, and garlic in hot butter over medium heat 5 minutes or until nearly tender. Add pot roast with juices. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until pot roast is heated through.
Transfer pot roast to a cutting board; keep warm. Remove vegetables from skillet with a slotted spoon, reserving juices in skillet. Simmer juices until reduced to 1/4 cup, about 5 minutes. Cut pot roast into bite-size pieces. Divide basil leaves and pot roast among bun bottoms. Top with vegetable mixture and some of the juices. Spread Basil Mayonnaise on bun tops. Replace bun tops. Makes 4 sandwiches.
Basil Mayonnaise
In a small bowl stir together light mayonnaise or salad dressing, snipped fresh basil and a dash freshly ground black pepper.

nutrition information

Per Serving: cal. (kcal) 425, Fat, total (g) 18, chol. (mg) 73, sat. fat (g) 6, carb. (g) 39, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 8, pro. (g) 29, vit. A (IU) 486, vit. C (mg) 45, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 73, sodium (mg) 784, Potassium (mg) 204, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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