Name: Mini Italian Beef Sandwiches with Pepperoncini Slaw
Total time: 20 min
Yield: 12 sandwiches
Ingredients: 1 17 ounce package refrigerated cooked beef roast au jus; 2 cups frozen peppers (yellow, green, and red) and onion stir-fry vegetables; ½ teaspoon dried Italian seasoning, crushed; ⅛ - ¼ teaspoon crushed red pepper; 2 cups coleslaw mix (shredded cabbage with carrot); ½ cup pepperoncini salad peppers, stemmed and chopped, plus 2 tablespoons drained liquid; ½ teaspoon dried Italian seasoning, crushed; 12 2-3 inches rolls, split

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Ingredients

1 17 ounce package refrigerated cooked beef roast au jus
2 cups frozen peppers (yellow, green, and red) and onion stir-fry vegetables
½ teaspoon dried Italian seasoning, crushed
⅛ - ¼ teaspoon crushed red pepper
2 cups coleslaw mix (shredded cabbage with carrot)
½ cup pepperoncini salad peppers, stemmed and chopped, plus 2 tablespoons drained liquid
½ teaspoon dried Italian seasoning, crushed
12 2-3 inches rolls, split

Directions

Step 1
Place beef and juices in a medium saucepan; break up any large pieces. Add stir-fry vegetables, 1/2 teaspoon Italian seasoning and the crushed red pepper. Heat through just to boiling.

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Step 2
Meanwhile, for slaw, in a medium bowl, combine coleslaw mix, pepperoncini peppers and liquid, and 1/2 teaspoon Italian seasoning.
Step 3
To serve, spoon meat mixture on roll bottoms. Top with coleslaw mixture; add roll tops.

Nutrition Facts

Per Serving:

148 calories; fat 4g; cholesterol 21mg; saturated fat 1g; carbohydrates 18g; mono fat 1g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 4g; protein 10g; vitamin a 205.6IU; vitamin c 8.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; folate 28.7mcg; sodium 347mg; potassium 39mg; calcium 55mg; iron 1.1mg.

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Mini Italian Beef Sandwiches with Pepperoncini Slaw

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Ingredients

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Nutrition Facts