These steak sandwiches get a spicy kick from Worcestershire sauce. Serve on sub-sandwich buns with potato chips.
1 tablespoon stick margarine
2 garlic cloves, minced
1 pound thinly sliced lean deli roast beef
2 tablespoons ketchup
4 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
1 (12-ounce) can dark beer
6 (2 1/2-ounce) hoagie rolls with sesame seeds, cut in half lengthwise
Carrot curls and olives (optional)
How to Make It
Melt margarine in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 2 minutes. Add roast beef and next 6 ingredients (roast beef through beer), and bring to a boil. Reduce heat, and simmer 2 minutes, stirring frequently. Drain roast beef in a colander over a bowl, reserving sauce. Divide roast beef evenly among roll bottoms, and top with roll tops. Serve sandwiches with reserved sauce. Garnish sandwiches with carrot curls and olives, if desired.
I was nervous about ruining a pound of rare roast beef, but this turned out great. Used fresh basil & oregano. Served French-dip-style on onion rolls and the extra sauce at the table. Excellent sandwich. (rated **** due to the price of good deli beef)
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