D’Ann Hart | Pedernales EC

6 tablespoons (3/4 stick) butter, divided use
6 deli rolls, sliced in half
1 1/2 pounds thinly shaved roast beef
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
6 ounces whole white mushrooms, washed and sliced lengthwise
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons Worcestershire sauce
1/2 pound sliced provolone cheese

1. Melt 2 tablespoons butter in a large skillet over medium-low heat. Place the deli roll halves face-down on the skillet and heat until golden brown and crisp. Set aside.

2. Heat 2 more tablespoons butter in the skillet over medium heat. Add beef and cook 1 minute, then remove and set aside. Melt remaining butter and add onion, peppers and mushrooms. Stir in the salt, pepper and Worcestershire sauce, and cook until the vegetables soften.

3. To assemble sandwiches, divide the beef among the bottom halves of the browned deli rolls, top with sautéed vegetable mixture, and place two slices of provolone cheese on top of each.

4. Top with remaining half of roll, place the sandwiches on a parchment paper-lined baking pan, and toast under the broiler until the cheese melts. Serve warm.

Serves 6.