Chicago Italian Beef

• 1 1/2 cup stock beef
• 1 cup water
• 3 tablespoons tomato paste
• 1/2 teaspoon red pepper flakes crushed
• 1/2 teaspoon salt
• 1 each bay leaves
• 1/4 teaspoon garlic minced
• 1 pound beef roast, rare, sliced thin
• 2 each sweet bell peppers green, sliced lengthwise
• 4 each bread italian, loves, 4-5 inches long

1. Combine beef stock, water, tomato paste, pepper, salt, bay leaf and garlic in a skillet.
2. Cover and simmer for 15 minutes.
3. Taste and adjust seasonings.
4. Add roast beef slices and green pepper slices.
5. Cook, uncovered, for 15 minutes.
6. While beef is cooking heat bread in a 350F (180C) oven for a few minutes.
7. Cut loaves of bread into half lengthwise.
8. Dip each piece of bread, cut side down, into pan liquid (omit this step if you like a dry beef sandwich).
9. Assemble sandwiches dividing beef and peppers evenly between the 4 loaves of bread.

stock beef, water, tomato paste, red pepper, salt, bay leaves, garlic, beef roast, sweet bell peppers, bread italian

Taken from recipeland.com/recipe/v/chicago-italian-beef-2474 (may not work)