Chicago Hot Roast Beef ''sangwiches''

Best Foods


  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 2 cups giardiniera (jarred pickled Italian-style vegetables, drained and coarsely chopped)
  • 1 tablespoon horseradish
  • 2 red bell peppers (medium green and/or, sliced)
  • 1 onion (large, sliced)
  • 4 italian rolls (or hoagie, split lengthwise)
  • 1 pound deli roast beef (sliced)
  • 1 tablespoon vegetable oil
  • 1 1/2 cups beef broth


  1. Combine giardiniera, Hellmann's® or Best Foods® Real Mayonnaise and horseradish in small bowl; set aside.
  2. Heat oil in 12-inch nonstick skillet over medium-high heat and cook green peppers and onion, stirring occasionally, until vegetables are tender, about 7 minutes.
  3. Heat broth in 2-quart saucepan over medium heat, then add roast beef; heat through.
  4. Evenly spread mayonnaise mixture on rolls, then top with roast beef, peppers and onions. Spoon any remaining au jus over sandwiches.
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