This is another one of my lazy night dinners. It comes together so darn fast and tastes so darn good. I normally make this with a green bell pepper, but the store was completely out. I guess someone messed up on their inventory and said they had 1200, but really had zero? Oops. Rather than drive to another grocery store, I decided to spend double and get a red and yellow bell pepper, since I had something else planned later in the week that also used peppers.
I like to chop up the pepper and onion ahead of time and keep in an air-tight container and then I can just grab them out of the fridge and throw right into the hot skillet.
Since this is such a fast meal, I need something fast to serve on the side and I love to stop at the corn stand on my way home from work and pick up some fresh corn on the cob. Raise your hand if you like fresh corn on the cob as much as me :) Or, if I make these on Sunday when I do have some extra time, I like to serve Roasted Ranch Veggies on the side.
(Printable Recipe) or (Printable with Picture)
1/2 Lb. deli roast beef, sliced as thin as possible
1 tsp. olive oil
1 bell pepper, any color, ribbed, seeded and diced
1/3 c. finely chopped onion
sliced Cheddar and/or Monterey cheese
2 oz. cream cheese, softened
4 hamburger buns, toasted
Heat olive oil in a large skillet over medium heat. Add the diced pepper and chopped onion and saute for about 5 minutes or until tender. Add the sliced roast beef and toss together with the peppers. Allow to cook for about 2 minutes until heated through. Top with sliced cheese (as much as you like); turn off heat and cover skillet with a lid or a large plate and allow the cheese to melt. Spread cream cheese over half of each toasted bun. Top with beef, pepper and cheese mixture and serve. Makes 4 sandwiches.
Jenn's Notes: Make sure to get the deli roast beef sliced as thin as possible. When I use thicker roast beef, it tends to get a little tuff after cooking for a few minutes.
Linked up at Weekend Potluck! and Time to Sparkle!