Pot roast steak bomb

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Pot roast steak bomb

Pot roast steak bomb

Sometimes the simplest and most obvious recipes are the best. No doubt this is a sandwich you could figure out on your own, but I figured I’d give you a head start using leftover pot roast. The key for me is melting and mixing the cheese into the juices from the roast. In the end there is a saucy quality about the cheese that makes it a perfect leftover sammy.
Ingredients

– MAKES 1 FAT SAMMY.
– 1 tbsp (15 ml) olive oil.
– 5 oz (140 g) leftover pot roast (here).
– ½ white onion, sliced thin.
– 1 green or red bell pepper, sliced thin.
– 1 bakery-fresh French roll.
– 1 tbsp (14 ml) mayo.
– 3 slices of your favorite cheese.

Instructions

Step 1: Heat the oil in a large frying pan over medium heat. Cut the pot roast into thin slices if you can. If not, small chunks will work. Put the meat into the pan, leave it for 1 minute and then cook, stirring, until the meat has started browning. Add the onion and pepper and cook, stirring once every minute or so to keep the meat and veggies from burning, until the veggies are tender and meat is browned.
Step 2: Cut the French roll open and spread the mayo on the roll. Add the cheese to the almost-ready meat and give it 30 seconds to begin melting. Stir carefully, and tuck the cheesy steak and veggies into the roll. It’s ready.

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