Mini Italian Beef Sandwiches with Pepperoncini Slaw
- Makes: 12 servings
- Yield: 12 sandwiches
- Start to Finish 20 mins
Talk about easy! Thanks to convenience foods, these sliders come together in minutes.
Ingredients
-
1
17 -
ounce package
refrigerated cooked beef roast au jus
-
2
cups
frozen peppers (yellow, green, and red) and onion stir-fry vegetables
-
1/2
teaspoon
dried Italian seasoning, crushed
-
1/8-1/4
teaspoon
crushed red pepper
-
2
cups
coleslaw mix (shredded cabbage with carrot)
-
1/2
cup
pepperoncini salad peppers, stemmed and chopped, plus 2 tablespoons drained liquid
-
1/2
teaspoon
dried Italian seasoning, crushed
-
12
2 -
3 -
inches
rolls, split
Directions
- Place beef and juices in a medium saucepan; break up any large pieces. Add stir-fry vegetables, 1/2 teaspoon Italian seasoning and the crushed red pepper. Heat through just to boiling.
- Meanwhile, for slaw, in a medium bowl, combine coleslaw mix, pepperoncini peppers and liquid, and 1/2 teaspoon Italian seasoning.
- To serve, spoon meat mixture on roll bottoms. Top with coleslaw mixture; add roll tops.
Nutrition Facts
(Mini Italian Beef Sandwiches with Pepperoncini Slaw)
Servings Per Recipe 12, calcium (mg) 55, cal. (kcal) 148, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 29, carb. (g) 18, vit. C (mg) 8, iron (mg) 1, pro. (g) 10, vit. A (IU) 206, Potassium (mg) 39, Fat, total (g) 4, sat. fat (g) 1, chol. (mg) 21, sodium (mg) 347, fiber (g) 1, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 1, sugar (g) 4, Trans fatty acid (g) 1, Riboflavin (mg) 0, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2