Recipe: Beef and Vegetable Cheese Steak Sandwiches (using cooked beef)

BEEF AND VEGETABLE CHEESE STEAK SANDWICHES

"Use leftover steak or roast to recreate a classic from Philly - complete with peppers, onions and cheese sauce."

12 ounces cooked roast beef, thinly sliced
2 small red, green or yellow bell peppers, cut into 1/4-inch thick strips
1 medium yellow onion, cut into 1/4-inch thick strips
3/4 cup Garlic-Sherry Sauce (recipe follows)
1/3 cup process cheese dip
2 tablespoons beer (optional)
4 sandwich rolls (each 6-inches long), split, toasted

Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add bell peppers and onion; cook and stir 8 to 10 minutes or until peppers are tender and onions are golden brown.

Add Garlic-Sherry Sauce; cook and stir 1 to 2 minutes or until sauce is hot. Stir in beef roast. Cover; remove from heat. Let stand 2 minutes.

Meanwhile, combine cheese dip (and beer, if using), in small microwave-safe bowl. Cover; microwave on HIGH 45 to 60 seconds or until heated through, stirring occasionally.

Divide beef mixture evenly over bottom of each roll. Top evenly with cheese sauce. Close sandwiches.

Test Kitchen Tips
Cheese dip and beer, if desired, may be combined in small saucepan and heated over medium heat 1 to 2 minutes, stirring occasionally.

GARLIC-SHERRY SAUCE
Makes about 2 cups

2 1/2 tablespoons dry sherry
1 cloves garlic, thinly sliced
2 teaspoons cornstarch
1 cup beef broth
Salt and ground black pepper (to taste)

Combine sherry and garlic in small saucepan; bring to a boil. Cook 1 to 2 minutes or until liquid is reduced by half.

Dissolve cornstarch in broth; add to saucepan. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until slightly thickened. Season with salt and ground black pepper, as desired.

Makes 4 servings
Adapted from source: Cattlemen's Beef Board