Green Bay Football Outdoor Cooking and Tailgating Recipes: Pack Attack Party Planning With Appetizers, Meat & Game by Nathan Isaac (Coach Kaleb) - HTML preview

20. Mini Italian Beef Sandwiches with Pepperoncini Slaw

Makes: 12 servings

Yield: 12 sandwiches

Start to Finish: Approx 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

Directions:

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.