Roast Beef & Cheese Sandwiches

Tender, juicy, flavorful roast beef  - there's just something about it.  Whether braised or done in the slow cooker it's always a hit at my house.  Last week I picked up a beautiful roast from Lowes Foods with the full intention of putting it in my slow cooker.  Time got away from me so, I turned to my cast iron dutch oven.  I love braising meats because with some veggies, stock, a few herbs and a little time, you are actually turning your oven into a slow cooker!  As always, my roast turned out beautiful, delicious and dinner was great.  

With one successful dinner done, I had enough roast beef left over for a second meal.  That's where this dish comes in.  Our family loves cheese steak sandwiches which got me thinking...how about a southern roast beef version.  All you need is your leftover roast, toasted rolls and cheese, then baby...you are in business.  I know it's not Tony Luke's from Philly, but this is one great sandwich!

Roast Beef & Cheese Sandwiches

3-4 cups of braised or slow cooked roast beef

1/2 cup beef or vegetable stock

1 onion - thinly sliced

Salt and pepper

4-6 hoagie rolls

4 tablespoon butter

2 cups shredded provolone cheese

• In a medium sauce pan, add beef and stock.  Bring to a low simmer.
• Continue to cook for approximately 10 minutes or until most of liquid has reduced.
• Melt 1 tablespoon of butter in a sauce pan, add onion.  Season with salt and pepper.  
• Cook onion until just slightly brown.
• Heat oven to 375 degrees.
• Gently open hoagie rolls spread butter on insides of each.  Place on a sheet tray and toast until golden brown then remove from oven.
• Increase oven temperature to 425 degrees.
• Using tongs or a slotted spoon, place a large helping of roast beef on each roll.  Sprinkle with with cheese and place on sheet tray.
• Place in oven for 5-8 minutes or until cheese is melted.
• Top with onions and serve immediately.
• Other topping ~ mushrooms, sautéed
  peppers, shredded lettuce, diced pickled peppers or chow chow!