Bistro Beef Sandwiches Recipe

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By Capper's Farmer | Jun 15, 2018

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This is a fast way to get a hot sandwich.
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  • 4 servings



  • 4 Pillsbury® Oven Baked frozen crusty French dinner rolls
  • 1/4 cup water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cornstarch
  • 1/8 teaspoon garlic salt
  • 1 teaspoon olive OR vegetable oil
  • 1/2 small onion, sliced, separated into rings
  • 1/2 cup thin bite-size strips red, yellow and/or green bell pepper
  • 2 slices (3/4 oz. each) provolone cheese, quartered
  • 4 thin slices (1 oz. each) deli roast beef


  • Heat dinner rolls as directed on package. Cool completely, about 10 minutes.
  • Meanwhile, in a small bowl, stir together water, Worcestershire sauce, cornstarch and garlic salt; set aside.
  • In a 10-inch skillet, heat oil over medium-high heat until hot. Add onion and bell pepper; cook for 3 to 4 minutes, or until vegetables are crisp-tender, stirring occasionally. Reduce heat to medium-low. Add cornstarch mixture; cook and stir until slightly thickened. Remove from heat.
  • With a serrated knife, cut each roll in half crosswise. Place 2 cheese slice quarters on the bottom half of each roll. Top each with 1 slice roast beef and one-fourth of the vegetable mixture; cover with top halves of rolls.This recipe originally aired in the April 2006 issue of Heart of the Home.

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Published on Jun 15, 2018