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Source: Campbell's Recipes
Tagged With: 4 servings
Hot Roast Beef & Pepper Sandwiches
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Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
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2 teaspoons olive oil
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 teaspoon minced garlic
1 teaspoon Dried oregano leaves, crushed
Swanson® Beef Stock or 1 3/4 cups Swanson® 50% Less Sodium Beef Broth
1 pound thinly sliced deli roast beef
1 package (8 ounces) cream cheese, softened and mixed with chopped pimiento or chives
4 long hard roll, split




Heat the oil in a 10-inch skillet over medium heat. Add the pepper and garlic and cook until the pepper is tender-crisp. Stir in the oregano and broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pepper is tender. Remove the pepper mixture from the skillet.
Add the beef to the skillet and cook until it's heated through.
Spread the cream cheese on the rolls. Divide the beef among the rolls and top with the pepper mixture. Serve with the tomatoes, red onion and avocado, if desired.
Alternate Preparation: These sandwiches can be assembled and toasted under the broiler for 1 minute, if desired.


Notes:
Nutritional Values per Serving using Swanson 50% Less Sodium Beef Broth: Calories 560, Total Fat 30g, Saturated Fat 14g, Cholesterol 121mg, Sodium 849mg, Total Carbohydrate 40g, Dietary Fiber 3g, Protein 32g, Vitamin A 34%DV, Vitamin C 32%DV, Calcium 13%DV, Iron 25%DV

Nutritional Values per Serving using Swanson Beef Stock: Calories 566, Total Fat 30g, Saturated Fat 14g, Cholesterol 121mg, Sodium 876mg, Total Carbohydrate 41g, Dietary Fiber 3g, Protein 32g, Vitamin A 37%DV, Vitamin C 32%DV, Calcium 14%DV, Iron 26%DV


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