Ingredients:
| 1 |
loaf |
French baguette bread |
| 1 1/2 |
pounds |
roast beef, thinly sliced |
| 1 |
whole |
onion, thinly sliced |
| 1 |
whole |
red pepper, thinly sliced |
| 1 |
whole |
pepperoncini, thinly sliced |
| 1/2 |
pound |
mushrooms, thinly sliced |
| 2 |
cups |
grated mozzarella cheese |
| 2 |
quarts |
water |
| 6 |
pieces |
beef bouillon |
| 2 |
whole |
pepperoncini |
|
Preparation:
Dissolve the bouillon cubs in water, bring to a simmer. Add the pepperoncini, simmer 5 minutes and place in a chafing dish or keep hot.
Quick-sauté the mushrooms, onions, peppers and pepperoncini. Set aside.
Split open the bread.
Place the sliced roast beef in the broth and stir to heat.
Remove meat from broth with tongs and place in the baguette. Top with the mushroom, onion, peppers, pepperoncini and grated mozzarella cheese.
|
