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Open-Face Italian Beef Sandwiches
Ingredients
- 1/4 cup white wine vinegar or cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1 17 ounce package refrigerated cooked Italian-style herbed beef roast in au jus, undrained
- 1 cup sliced baby or regular-size red or yellow sweet peppers
- 2 square whole grain ciabatta rolls or buns
- 4 slices provolone cheese
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- Snipped fresh Italian (flat-leaf) parsley
Directions
1. Preheat broiler. In a large microwave-safe bowl combine vinegar, sugar, and black pepper. Add beef and sweet peppers. Cover and cook on 100 percent power (high) for 4 minutes.
2. Meanwhile, split rolls and place cut sides up on a baking sheet. Broil 3 to 4 inches from heat for 1 minute or until lightly toasted. Top each roll with cheese; broil 1 to 2 minutes until cheese is melted.
3. Using a fork, coarsely shred beef. Stir in parsley. With a slotted spoon, mound beef mixture onto rolls. Sprinkle with additional snipped parsley. Serve with any remaining cooking liquid.
Nutrition Facts
(Open-Face Italian Beef Sandwiches)
- Servings Per Recipe 4,
- cal. (kcal) 341,
- Fat, total (g) 15,
- chol. (mg) 78,
- sat. fat (g) 8,
- carb. (g) 22,
- Monosaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 6,
- pro. (g) 31,
- vit. A (IU) 486,
- vit. C (mg) 32,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 774,
- Potassium (mg) 120,
- calcium (mg) 172,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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