Mini Italian Beef Sandwiches with Pepperoncini Slaw
- Yield: 16 sandwiches
- Start to Finish 20 mins
refrigerated cooked beef roast au jus
frozen peppers (yellow, green, and red) and onion stir-fry vegetables
dried Italian seasoning, crushed
crushed red pepper
shredded cabbage with carrot (coleslaw mix)
pepperoncini salad peppers, stemmed and chopped, plus 2 tablespoons drained liquid
Pepperoncini salad peppers (optional)
- Place beef mixture in a medium saucepan, breaking up any large pieces. Add peppers, 1/2 teaspoon Italian seasoning, and crushed red pepper. Heat through just to boiling.
- Meanwhile, in a medium bowl combine coleslaw mix, 1/2 cup chopped pepperoncini and liquid, and remaining 1/2 teaspoon Italian seasoning.
- To serve, use a slotted spoon to divide meat mixture among roll bottoms. Top each with coleslaw mixture; add roll tops. Serve with additional pepperoncini peppers, if you like. Makes 16 sandwiches.
(Mini Italian Beef Sandwiches with Pepperoncini Slaw)fiber (g) 1, sodium (mg) 322, chol. (mg) 16, sat. fat (g) 1, iron (mg) 1, Fat, total (g) 3, calcium (mg) 30, pro. (g) 8, carb. (g) 13, vit. A (IU) 194, cal. (kcal) 109, vit. C (mg) 6