These are great in the summer during the work week because they are quick and I dont have to use the oven. Better yet, we can enjoy them on the back deck and not feel like we had a heavy dinner.
1 lb sliced deli roast beef, cut into 1″ strips
4 small sub rolls – toasted if you like
1 Tbs of butter
4 garlic cloves minced
6 oz of dark beer (half a bottle, geee I wonder what to do with the other half)
6 oz water
2 Tbs of ketchup
3 Tbs of Worcestershire Sauce
3 Tbs of what I call squirty basil. Its typically in the refrigerated produce section with the herbs. If you cant find this 1/4 a cup of finely chopped fresh basil will do, but the squirty kind is quicker.
In a ten inch non stick skillet over medium heat, melt the butter and sautte the garlic.
While the garlic is cooking mix together the beer, water, ketchup, W sauce and basil.
Reduce the heat to low and add the beef to the skillet immediately followed by the beer mixture. Simmer on low until the meat is heated through. Using tongs pull the meat out piling it directly onto the sub rolls. Reserve the juice in the pan to dip the sandwiches in. Yes please!