1 pack onion soup mix
1 lb. black angus roast beef (thin
sliced from deli works great)
1 green pepper, sliced
1 large onion, sliced
4-8 oz. cream cheese
Sliced Provolone Cheese (2 slices
per sandwich)
6 hoagies
Bring beef broth and onion soup
mix to a boil. Add the roast beef, reduce heat and simmer for 5-10 minutes. In
meantime, sauté onion and pepper in skillet. When beef is
done simmering, drain the juices (you can keep the juice for an 'au jus'dip). Then add roast beef to the
skillet of onion and about 4 oz. cream cheese.
Spread remaining cream cheese onto hoagie buns. When the cream cheese in the skillet is all melted,
generously put a portion of the beef onto the hoagie. Top with provolone and place the sandwiches
open faced on a large baking sheet. Broil on high for a minute till cheese
becomes bubbly and bread is toasty. Serve immediately.