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1
First make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan.
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2
Heat over low heat, stirring occasionally, until its melted and hot.
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3
Keep warm.
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4
Melt 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown.
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5
Set aside.
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6
Heat 2 more tablespoons butter in a large skillet over medium-high heat.
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7
Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go.
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8
Cook/warm for about a minute or so, then remove it to a plate and set it aside.
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9
Add the remaining tablespoons butter to the same skillet and throw in the onions and peppers.
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10
Reduce the heat to medium-low and cook the veggies until dark golden and soft, about 8 to 10 minutes.
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11
To build the sandwiches, place a pile of beef on the bottom half of each roll.
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12
Spoon cheese sauce over the beef.
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13
Top with peppers and onions, then top with more cheese sauce.
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14
Place the top half of the roll on top and serve immediately!
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15
Options: * Spread spicy mustard on the rolls before building the sandwiches * Mix horseradish with mayo and spread it on the rolls before building the sandwiches * Add a few dashes of Worcestershire or hot sauce to the meat and peppers while cooking.
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16
* Add prepared horseradish to the cheese sauce.
