1/2 cup thinly
sliced sweet onions
1/4 cup thinly sliced green bell peppers
1/4 cup low fat Italian dressing
12 slices shaved deli roast beef
2 - 7 inch submarine rolls partially split, wrapped in foil and
heated until warm.
2 tablespoons pickled pepperoncini pepper rings
Cook onions and bell peppers in dressing in medium skillet on medium heat
for 5 minutes or until vegetables are crisp-tender, stirring frequently.
Reduce heat to medium-low and add roast beef. Toss to coat and cook 2
minutes or until just heated through, stirring almost constantly.
Divide meat mixture evenly among warm partially split rolls and top with
pickled pepperoncini pepper rings. Serve immediately.