Italian Steak Sandwiches

It may not look like much, but this was an excellent recipe my ENTIRE family loved!!!

Ever wish you could just grab a BUNCH of spices from the pantry, dump them all together, and actually have it turn out to be something yummy? Well, here it is.

I was very surprised with all of those "green things" my picky eaters usually become instantly opposed to swimming around the roast beef, but it didn't phase them one bit.

I whipped up some really simple dinner rolls in my bread machine that turned out wonderful with this dish, so I'll try to post the recipe sometime later. Or you could use any kind of dinner rolls, bread, etc. you like with this.

I'm kind of lazy when it comes to things like this, so I bought the pre-sliced roast beef that's all ready to go and you just throw in the pan. I also added some provolone cheese over top of the open faced sandwiches and microwaved them just long enough to melt the cheese.

It turned out great and something you could just pick up and eat with your hands. And it's a really nice alternative for those times you get really sick of hamburger or chicken.

TIP: Just be sure NOT to add any more of the crushed red pepper flakes than the recipe calls for, it's really all that's needed...even if you really love hot spicy foods...trust me, let's just say I added a little bit too much and it was a lot more spicy than it should have been. But my family still loved it anyway, just commenting it could be less spicy next time.

Italian Steak Sandwiches

Ingredients:

• 2 garlic cloves, minced (I used canned minced garlic & added about 2 tsp.)
  
• 1/8 teaspoon crushed red pepper flakes (remember: not too much!)
  
• 2 tablespoons olive oil
• 16 slices deli roast beef (I bought 2 lg packages from the meat deli)
  
• 1/2 cup beef broth (I used chicken broth since it's GF and beef broth isn't)
  
• 2 tablespoons red wine or additional beef broth (same thing here, more chicken 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

Directions:

1. In a large skillet, saute garlic and pepper flakes in oil.

2. Add the roast beef , broth, wine or additional broth and seasonings; heat through.

3. Place beef slices on rolls; drizzle with the broth mixture. Top with cheese.

Yield: 4 servings.

We didn't drizzle our sandwiches with the broth, but they'd be good dipping them in the sauce like an au jus.