SERVES 6 | ACTIVE TIME 30 Min | TOTAL TIME 30 Minutes
1 cup beef stock
¼ cup Mezzetta Red Hot Chili Pepper Everything Spread
½ teaspoon course black pepper
kosher salt (to taste, add less if beef is well seasoned)
1 (12” long or larger) Loaf Firm Bread (we used Jalapeno Cheddar Loaf from the bakery)
2 tablespoons butter, room temperature
Slices Monterey Jack cheese
Slices Colby Jack cheese
Mezzetta Deli Sliced Hot Cherry Peppers
Mezzetta Deli Sliced Mild Pepper Rings
Preheat oven to 400°F.
In a skillet over medium heat combine beef stock, chili pepper spread and pepper. Stir to combine. Add roast beef. Stir until beef is coated. Bring to a simmer, continue to cook for 10 minutes, stirring occasionally. Taste beef. Add salt if needed a ¼ teaspoon at a time until desired flavor is reached.
Meanwhile: split loaf of bread lengthwise (to make a top and bottom of the sandwich) and butter both sides. Place butter side up on a baking sheet and bake until golden brown, about 10 minutes.
Pile roast beef on toasted bread, do not drain, the bread will absorb the juices and become even more delicious. Add slices of cheese and place in oven just until melted. Top with peppers. Cut bread into slices.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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