Categories: Sandwiches/Wraps
Ingredients
- 8 oz Velveeta (Queso Blanco)
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup milk
- 6 tbsp butter
- 6 sub rolls, split
- 2 lbs thinly shaved deli roast beef
- 1 yellow onion, cut into thick rings
- 1 green bell pepper, seeded and cut into thick rings
- 1 yellow bell pepper, seeded and cut into thick rings
- 1 red bell pepper, seeded and cut into thick rings
Directions
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In a medium saucepan, combine the Velveeta, black pepper, cayenne and milk and heat over low heat, stirring occasionally, until totally melted. Set aside and keep warm.
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Melt 2 tbsp of the butter on a griddle over medium heat, then place the roll halves on the griddle and toast them until golden brown. Remove them from the griddle and set aside.
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Melt 2 tbsp of the butter in a large skillet over medium-heat heat. Throw in the roast beef, then move it around with a spatula, breaking it up as you go to warm it quickly.
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After about a minute, remove it to a plate and set it aside. Add the remaining 2 tbsp butter to the skillet and throw in the onion and bell peppers. Cook until the onions are soft and dark golden and the peppers are soft, 8-10 minutes.
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To assemble the sandwiches, pile the meat on the bottom halves of the rolls and spoon on a generous amount of the cheese sauce. Pile on the onions and pepper and spoon on a little more cheese sauce.