This is my family's favorite sandwich! We like it served with a nice fresh Caesar salad. Don't be intimidated by the extra sharp provolone's smell - it's really awesome when melted into the sandwich!

KELT

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 Servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your oven's broiler. Prepare the au jus mix according to package directions. Add the sliced roast beef, and simmer until heated through.

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  • Slice the rolls open, and place sliced side up on a baking sheet. Divide the beef between the rolls evenly, placing a portion on each slice of roll. Season with salt, pepper, and garlic powder. Top with a single layer of roasted red peppers, then cover with slices of provolone cheese.

  • Place under the broiler, about 6 inches from the heat source. Broil until the cheese melts, and the edges of the rolls are lightly toasted. Place roll halves together to make sandwiches.

  • Pour leftover au jus into small cups for each person - I like to use custard cups. Serve with sandwiches for dipping.

Nutrition Facts

786 calories; protein 49.7g; carbohydrates 78.1g; fat 29.1g; cholesterol 115.3mg; sodium 3647.2mg. Full Nutrition
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Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2008
I simply use left over London Broil or roast beef that I simply slice it very thin. Actually I always prepare a BIGGER london broil or roast beef specifically for this next meal. I sautee fresh sweet peppers (red green orange each all...whatever I have on hand) and onion slices in butter remove those add the thin sliced beef and just a bit of au jus to simply warm the meat. Sometimes I use a baquette I've cut down into 6" portions other times I buy individual rolls. I slice them open careful not to slice all the way through then I scoop out the excess bread (leaving a bread shell that opens like a clamshell). I spread a thin layer of horseradish stuff it with the warmed beef top that with the sauteed onions and pepper then place a layer of cheese over the top. I've used swiss mozzarella and pepper jack - we love them all. The sandwich then goes on a baking sheet and into a medium oven for the cheese to melt and the bread to crisp (keep an eye on it it doesn't take long!) then serve with au jus. Buy the best au jus mix you can. To fancy it up substitute wine or brandy for SOME of the water. Read More
(18)

Most helpful critical review

Rating: 2 stars
10/21/2009
My family really didn't care for this recipe. I usually like strong cheeses but the sharp provolone was awful. In addition to the problem with the cheese we just found the sandwich bland. The au jus sauce was good (credit to McCormick) and I served pepperoncini on the side but it wasn't enough. Read More
(3)
73 Ratings
  • 5 star values: 49
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/15/2008
I simply use left over London Broil or roast beef that I simply slice it very thin. Actually I always prepare a BIGGER london broil or roast beef specifically for this next meal. I sautee fresh sweet peppers (red green orange each all...whatever I have on hand) and onion slices in butter remove those add the thin sliced beef and just a bit of au jus to simply warm the meat. Sometimes I use a baquette I've cut down into 6" portions other times I buy individual rolls. I slice them open careful not to slice all the way through then I scoop out the excess bread (leaving a bread shell that opens like a clamshell). I spread a thin layer of horseradish stuff it with the warmed beef top that with the sauteed onions and pepper then place a layer of cheese over the top. I've used swiss mozzarella and pepper jack - we love them all. The sandwich then goes on a baking sheet and into a medium oven for the cheese to melt and the bread to crisp (keep an eye on it it doesn't take long!) then serve with au jus. Buy the best au jus mix you can. To fancy it up substitute wine or brandy for SOME of the water. Read More
(18)
Rating: 5 stars
03/28/2005
"Slice the rolls open and place sliced side up on a baking sheet."...is what the recipe says. So yes it's like leaving open-faced. A torpedo roll hoagie roll submarine roll cheesesteak roll long roll...I guess it's a regional thing sorry. Anyway since the roll is buried under all the topping....it doesn't get a chance to burn. Read More
(16)
Rating: 5 stars
12/15/2006
Super quick easy and delicious! Left out the garlic powder but other than that what a nice sandwich. I didn't think the hubby would like it with the red peppers but he qwolfed it down. Definitely a nice fix for when I am in a hurry and still want something yummy. I didn't need anything else to go with it the sandwich was so filling. Read More
(10)
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Rating: 5 stars
02/07/2005
Torpedo rolls are rolls... shaped like a torpedo. I tend to prefer doing this kind of sandwich on baguettes -- better stuff-to-bread ratio and well I love their crustiness. If your cheese isn't melting try leaving it out on the counter for a while so it starts at room temperature. If your slices (of any cheese) start out too cold sometimes you can have the edges altogether melted while the middles aren't even soft. Also this kind of provalone may or may not get gooey when it's melted -- that's mozzarella's job after all. This cheese should be warm and soft ideally. (Unrated because I didn't actually make this but if I DID make it I'd probably add a bit oregano.) Read More
(9)
Rating: 4 stars
09/25/2006
Very easy very good. Perfect for a quick weeknight supper without the hassle. Added some oregano - very good! Read More
(8)
Rating: 5 stars
12/13/2006
This is one of our favorites for a quick dinner! Read More
(6)
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Rating: 4 stars
11/11/2010
My hubby is not too kean on store bought deli roast beef so I purposely bought a 4 lb prime rib and cooked it traditionally on Sunday with that being the Sunday meal for hubby and I. We made a bit extra ajus and save a good bit of the meat and ajus to make these sandwiches. On Tuesday I sliced the remaining meat as thin as I could and added to the ajus in a pan. I let it slow simmer for about 1/2 and hour and then assembled the sandwiches as per the recipe. They came out really good and was a nice change. Will make again but probably only when we do a rib as indicated above. Read More
(6)
Rating: 5 stars
04/12/2006
This is a great sandwich. Toasting it under the broiler makes it just perfect. I will definitely be adding this one to the rotation! Read More
(6)
Rating: 5 stars
02/19/2010
Really good! Used leftover prime rib and husband thought I was a chef! Thanks for an easy and tasty recipe! Read More
(5)
Rating: 2 stars
10/21/2009
My family really didn't care for this recipe. I usually like strong cheeses but the sharp provolone was awful. In addition to the problem with the cheese we just found the sandwich bland. The au jus sauce was good (credit to McCormick) and I served pepperoncini on the side but it wasn't enough. Read More
(3)
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