Recipe: Open-Faced Saucy Philly Cheesesteak Sandwiches

OPEN-FACED SAUCY PHILLY CHEESESTEAK SANDWICHES

Cheese sauce (prepared or homemade)
FOR THE VEGETABLES:
1 teaspoon olive oil
1 1/2 cups red bell pepper strips
1 1/2 cups yellow bell pepper strips
1 1/2 cups vertically sliced onion
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
FOR THE SANDWICHES:
4 (2 ounces each) slices bread, toasted
3/4 pound thinly sliced deli roast beef (regular or low sodium)
2 tablespoons chopped fresh parsley

Heat the cheese sauce; keep warm.

TO PREPARE THE VEGETABLES:
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; saute 8 minutes or until tender.

Stir in vinegar, sugar, oregano, and garlic powder.

TO PREPARE THE SANDWICHES:
Preheat broiler.

Place the toast slices on a baking sheet. Top each toast slice with 3 ounces roast beef, 6 tablespoons Cheese Sauce, and 3/4 cup bell pepper mixture.

Broil for 1 minute or until the sandwiches are thoroughly heated. Sprinkle the sandwiches with chopped parsley.

Servings: 4
Adapted from source: Cooking Light magazine