This Prime Fresh Roast Beef Sandwich has the perfect combination of layers: melted cheese, a kick from horseradish mayo and crunch from grilled peppers and onions. YUM!
In a small container with a lid, stir in mayo, horseradish and Dijon mustard. Stir until mixed together, then cover and refrigerate until ready to assemble the sandwiches.
After about 8-9 minutes, or when softening and turning golden, season with Italian seasoning.
Remove from heat and set aside until ready to assemble.
Prepare the au jus as directed on package in a saucepan. You'll need room to add roast beef, so use a medium to large sized one.
Once au jus is heated through, add meat with tongs. Turn off heat and stir so meat is all covered.
Preheat the oven to 350º. Line a cookie sheet with foil and coat with cooking spray.
To assemble: Spread mayo on bottom half of the roll. Add 2 slices of provolone cheese to each roll. Take the meat out of the au jus with tongs and place 4-6 slices on each roll. Top with peppers and onions.
Bake open faced for 4-6 minutes, until cheese is melted.
Ladle au jus in a small dish for dunking. Serve sandwich immediately.