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Rachael Ray's 30-Minute Healthy Recipes

Italian Beef and Cheese Sandwich


*1/4 C Italian salad dressing, divided
*2 green bell peppers cut into thin strips
*1 onion, sliced in strips
*12 oz. cooked roast beef, sliced thin
*6 French rolls, split and toasted in oven until lightly browned
*1/2 C mozzarella cheese, shredded


1.Put 2 TBSP of salad dressing into a skillet, stir in the bell peppers and onions.
2.Cook 5 minutes over medium low heat until tender, remove and keep warm.
3.Add 2 TBSP of dressing and beef to the skillet and cook 3 minutes over medium low heat. Remove and keep warm.
4.Pour the rest of the Italian salad dressing into the hot skillet, stir and heat for 30 seconds.
5.Fill the toasted rolls with a layer of meat topped with a layer of the cooked veggies, then top with mozzarella cheese.
6.Drizzle the warm Italian salad dressing over the sandwich.


This sandwich is similar to the kind you might find on a push cart in a big city - but you make them at home using your own fresh ingredients!

I actually dirty two cast iron skillets for this sandwich just so I can keep the veggies and meat warm. Use one to fry the veggies and one to fry the meat. Then scoop the meat into the veggies skillet (push the veggies to one side). You can cover this skillet then with tin foil. Then heat the Italian salad dressing in the meat skillet. You can also have the oven toasting the French rolls when you start the skillets cooking; just be sure to check them in a couple minutes. This method speeds up the sandwiches and keeps them warmer longer. And, the rolls don't have a chance to cool off when everything's cooking together. Yes, you have to clean two pans, but it's worth it!

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