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Mini Italian Beef Sandwiches with Pepperoncini Slaw
Ingredients
- 1 17 ounce package refrigerated cooked beef roast au jus
- 2 cups frozen peppers (yellow, green, and red) and onion stir-fry vegetables
- 1 teaspoon dried Italian seasoning, crushed
- 1/8 - 1/4 teaspoon crushed red pepper
- 2 cups shredded cabbage with carrot (coleslaw mix)
- 1/2 cup pepperoncini salad peppers, stemmed and chopped, plus 2 tablespoons drained liquid
- 16 2 - 3 rolls, split
- Pepperoncini salad peppers (optional)
Directions
1. 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.
2. Meanwhile, in a medium bowl combine coleslaw mix, 1/2 cup chopped pepperoncini and liquid, and remaining 1/2 teaspoon Italian seasoning.
3. 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.
