Bistro Roast Beef Melts with Cheesy Veggies
INGREDIENTS
- 2 cups halved baby carrots
- 1 Tbsp. olive oil
- 3 cups broccoli florets
- 1/2 cup diced red bell pepper
- 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic, divided
- 4 hoagie rolls, split
- 1 lb. thinly sliced rare deli roast beef
- 2 cups heated beef au jus sauce prepared from a dry mix
DIRECTIONS
- 1
Preheat broiler. Toss carrots with oil in a microwave-safe casserole dish. Cover; cook at high power 3 minutes. Add broccoli and bell pepper; toss well. Cover; cook at high power 2 minutes or until vegetables are tender. Top with 3/4 cup cheese; cover and let stand 1 minute or until cheese is melted.
- 2
Meanwhile, open hoagie rolls like a book; place cut sides up on a baking sheet. Broil 4 inches from heat source until lightly toasted, about 2 minutes. Remove from broiler. Divide roast beef over rolls; top each with 1/4 cup cheese. Broil until cheese melts, about 1 minute. Close sandwiches; cut in half. Serve with au jus for dipping. Serve vegetables alongside.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 579
Total Fat 22.8g
Saturated Fat 10.6g
Trans Fat 7.5g
Polyunsaturated Fat 1.1g
Cholesterol 84mg
Sodium 2471mg
Carbohydrates 51g
Protein 44g
Dietary Fiber 6g
Vitamin A 1106%
Vitamin C 87%
Calcium 451%
Iron 4%
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