My sister came up with these quick sandwiches that use minced garlic and other seasonings to bring pizzazz to deli roast beef. Add some carrot sticks or a tomato salad for a fantastic lunch in no time. -Maria Regakis, Somerville, Massachusetts
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes
- 1/2 pound sliced deli roast beef
- 1/2 cup beef broth
- 2 tablespoons red wine or additional beef broth
- 2 teaspoons dried parsley flakes
- 2 teaspoons dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- 4 sandwich rolls, split
- 4 slices provolone cheese
In a large skillet, heat oil over medium-high heat. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through. Place beef slices on rolls; drizzle with broth mixture. Top with cheese.
Freeze option: Freeze cooled meat mixture and juices in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 4 servings.
Originally published as Italian Steak Sandwiches in Quick Cooking July/August 2002, p29
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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