- 12
- 20 mins
- 20 mins
Ingredients
- 1 17 - ounce package refrigerated cooked beef roast au jus
- 2 cups frozen peppers (yellow, green, and red) and onion stir-fry vegetables
- 1/2 teaspoon dried Italian seasoning, crushed
- 1/8-1/4 teaspoon crushed red pepper
- 2 cups coleslaw mix (shredded cabbage with carrot)
- 1/2 cup pepperoncini salad peppers, stemmed and chopped, plus 2 tablespoons drained liquid
- 1/2 teaspoon dried Italian seasoning, crushed
- 12 2 - 3 - inches rolls, split
Preparation
Step 1
Place beef and juices in a medium saucepan; break up any large pieces. Add stir-fry vegetables, 1/2 teaspoon Italian seasoning and the crushed red pepper. Heat through just to boiling.
Meanwhile, for slaw, in a medium bowl, combine coleslaw mix, pepperoncini peppers and liquid, and 1/2 teaspoon Italian seasoning.
To serve, spoon meat mixture on roll bottoms. Top with coleslaw mixture; add roll tops.
Servings Per Recipe 12, calcium (mg) 55, cal. (kcal) 148, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 29, carb. (g) 18, vit. C (mg) 8, iron (mg) 1, pro. (g) 10, vit. A (IU) 206, Potassium (mg) 39, Fat, total (g) 4, sat. fat (g) 1, chol. (mg) 21, sodium (mg) 347, fiber (g) 1, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 1, sugar (g) 4, Trans fatty acid (g) 1, Riboflavin (mg) 0, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2