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Pepper and Onion Hot Beef Sandwiches

Makes: 4 servings
Prep 25 mins Cook 20 mins
Pepper and Onion Hot Beef Sandwiches
Ingredients
  • 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
Directions

1. 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.

2. 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
Ingredients
  • 1/4  cup  light mayonnaise or salad dressing
  • 2  tablespoons  snipped fresh basil
  •  freshly ground black pepper
Directions

1. In a small bowl stir together light mayonnaise or salad dressing, snipped fresh basil and a dash freshly ground black pepper.

Nutrition Facts (Pepper and Onion Hot Beef Sandwiches)
  • Servings Per Recipe 4,
  • cal. (kcal) 425,
  • Fat, total (g) 18,
  • chol. (mg) 73,
  • sat. fat (g) 6,
  • carb. (g) 39,
  • Monosaturated 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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