Yield: 6 servings.
1/2 pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
12 ounces thinly sliced cooked lean roast beef
6 hoagie rolls, split
6 slices (6 ounces) part-skim mozzarella cheese
4 low-sodium beef bouillon cubes
2 cups water
In a skillet coated with nonstick cooking spray, saute mushrooms, onions and green pepper until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops. Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through. In a small saucepan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.
Editor’s Note: Sandwiches may be heated in the microwave on high for 1 minute instead of baking.