Ingredients

• 1  17-oz. pkg. refrigerated cooked beef roast au jus
• 2  cups frozen peppers (yellow, green, and red) and onion stir-fry vegetables
• 1  tsp. dried Italian seasoning, crushed
• 1/8  to 1/4 tsp. 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- to 3-inch 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.