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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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