2bell peppers, julienned (whatever colors you prefer)
3cupsSlow Cooker Balsamic Beeffind link to recipe below in notes
1cupreserved juices from Slow Cooker Balsamic Beeffind link to recipe below in notes
4slices reduced fat provolone cheesecut in half
In large skillet, heat the olive oil over medium heat. Add the onion and peppers. Cook until browned and soft, about 10 minutes.
Meanwhile heat the balsamic beef in a small pan or in the microwave. Heat the juices as well though keep separate from the meat.
Lightly toast the rolls. Assemble the sandwiches by placing 3/4 cup of the beef mixture on the bottom of each roll. Top with onions and peppers and two half slices of provolone cheese to cover the mixture. Broil in the oven until the cheese is melted. Top with the other half of the roll. Serve with the beef juices in a small bowl on the side of each sandwich for easy dunking.