Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Stick Margarine |
| 2 \N | Garlic Cloves; Minced |
| 1 pounds | Lean Roast Beef; Thinly Sliced |
| 2 tablespoons | Ketchup |
| 4 teaspoons | Worcestershire Sauce |
| ½ teaspoon | Dried Basil |
| ½ teaspoon | Dried Oregano |
| ¼ teaspoon | Ground Red Pepper |
| 12 ounces | Beer; Dark |
| 6 \N | Hoagie Rolls; Cut Lengthwise |
| \N \N | 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.