1 lb deli roast beef, sliced thin
1 cup water
2 teaspoons beef bullion granules (I use Wylers)
4-8 slices provolone cheese
4 (8") sub rolls
Heat water and bullion
in a medium saucepan over medium-high heat.
Roughly chop roast beef (this step is optional, I broke mine apart into approximately 3-4" pieces); add roast beef to the broth and bring to a boil; simmer 3 minutes.
Divide the meat evenly among the 4 rolls; top each sandwich with 1 or 2 slices of provolone. If desired, bake the
sandwiches in 350 degree preheated oven for 5 minutes, or until the cheese just
begins to melt. Serve with small bowls of the warm broth
for dipping.
Serves 4
NOTE: You can substitute 1 can beef consomme for the water and bullion if preferred.
Do you Menu?
Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
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