Beef Rolls with Mustard-Horseradish Cream

Southern Living
Makes 6 servings


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1 medium onion, halved and sliced
1 yellow bell pepper, halved and sliced
1 teaspoon vegetable oil
6 sandwich rolls, split and toasted
6 romaine lettuce leaves
1 pound roast beef, thinly sliced


Sauté onion and bell pepper in hot oil in a skillet over medium heat 2 minutes or until tender.

Spread cut sides of each roll with 1 tablespoon Mustard-Horseradish Cream. Top bottom half of each roll evenly with lettuce, onion, bell pepper, and roast beef. Spoon remaining Mustard-Horseradish Cream evenly over beef; top with remaining rolls.

Created date

August 2002