Roast Beef (or Turkey) Hoagies CursingMama Style

Put the roast beef in a sauce pot, dump in the can of broth and turn the burner on low. You want to warm the beef up, not boil it. I poke at it every now and then to make sure the beef stays covered in juice.

Chop up the onion and add it to a pan where you’ve melted about a tablespoon of butter. After your onions are starting to get nice and translucent, add another tablespoon of butter to the pan and follow with the mushrooms. When the onions and mushrooms are nearly done, add the remaining tablespoon of butter (if you need it) to the pan and add in the frozen grilled peppers (you could make your own—use fresh peppers, or plain ordinary frozen ones). Cook until all of the veggies are done.

Begin assembling the sandwiches by placing a hoagie roll on a piece of aluminum foil that is going to be big enough to cover the roll. Then lay on some of that yummy roast beef.

(Do not get rid of the broth. Boil that a little bit to reduce and use it in place of au juis for dipping the finished product.)

Layer on some peppers, onions, mushrooms and cheese. When all the sandwiches are assembled and rolled up in foil, put them on a baking sheet
and pop them in a 350 degree oven for about 15 to 20 minutes.

You want them hot and the cheese melted, so you’ll be using a little guesswork depending on how warm your ingredients were and how much cheese you used. Don’t worry, as long as you don’t pop them in for way too little time (5 minutes) or way too long (1 hour), you should be just fine.

(The first few times we made these, we buttered our rolls and stuck them under the broiler before assembling them because we thought that would make it better. We don’t do that ever anymore because they are just dandy this way.)

Obviously you can substitute any ingredients or skip some altogether to come up with your perfect sandwich. We let each of the kids make their own and they do wild and crazy things like put mayo and mustard on their rolls, pick different cheeses and even different kinds of meat.