Yield: 6 servings
|1 tablespoon||Stick Margarine|
|2||Garlic Cloves; Minced|
|1 pounds||Lean Roast Beef; Thinly Sliced|
|4 teaspoons||Worcestershire Sauce|
|½ teaspoon||Dried Basil|
|½ teaspoon||Dried Oregano|
|¼ teaspoon||Ground Red Pepper|
|12 ounces||Beer; Dark|
|6||Hoagie Rolls; Cut Lengthwise|
|Carrot Curls And Olives|
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.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jul 14, 1999, converted by MM_Buster v2.0l.