Ingredients
1
pound grilled beef eye round roast
1
tablespoon olive or vegetable oil
1
medium green bell pepper, cut into 1/4-inch strips
1
medium onion, thinly sliced
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1
can (10 1/2 ounces) double-strength beef broth
1 1/2
teaspoons Worcestershire sauce
4
crusty rolls or steak buns, split and toasted
Preparation
Cut beef into 1/4-inch slices; cut slices crosswise in half.
Heat oil in 12-inch skillet over medium-high heat. Add bell pepper, onion, basil and oregano; stir-fry 3 to 4 minutes or until vegetables are lightly browned and tender.
Reduce heat to medium-low. Add beef, broth and Worcestershire sauce to skillet. Cook 5 minutes, stirring occasionally.
Remove beef mixture with slotted spoon; divide beef mixture among rolls. Serve sandwiches with broth for dipping.
