Hank's Roast Beef Sandwiches

1 lb. thinly sliced roast beef
1 bell pepper
1/2 onion
2 cloves garlic
2 tbsp. butter
4 sandwich rolls, hoagies, or bolillos
6 oz. cream cheese, room temperature
fresh horseradish, or horseradish spread
1/2 lb. provolone
2 c beef broth

Thinly slice the bell pepper and onion, and saute in a bit of oil. Mince the garlic and add to the pan. Continue to cook until soft and fragrant. Remove from the pan and set aside.

Melt the butter in the pan and add the roast beef slices, separate the slices and toss them around a bit to brown. Meanwhile lightly toast the sandwich rolls and make the spread.
Combine cream cheese and add horseradish to taste, we like it to have a bit of a kick but not so much that its overpowering. Add a little at a time until you get to the right flavor.

Layer the sandwiches, spread the horseradish-cream cheese on both sides, add a slice of provolone, roast beef, and finally the bell pepper mixture. Add an additional slice of provolone over the top if you like. Put these in a warm oven to melt the cheese.

Meanwhile add the beef broth to the pan you cooked the meat in. Scrape the bottom to remove any tasty bits. Season the broth with a bit of pepper and kitchen bouquet. Serve the warm sandwiches with a small bowl of the broth for dipping. Have napkins handy.
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