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1/2 pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 tablespoons butter
1 pound thinly sliced cooked roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 teaspoons beef bouillon granules
2 cups water
In a large skillet, saute the mushrooms, onions and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops.
Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through. Meanwhile, in a small saucepan, combine bouillon and water; cook until heated through. Serve as a dipping sauce.
Editor's Note: Sandwiches may be heated in the microwave on high for 1 minute instead of baking.