French Dips and Weeds

This past Wednesday, for our weekly 'dinner and a movie' night, we tried a sandwich recipe - (the official recipe title is just a long way to say 'French Dip' if you ask me...) and finished the last couple episodes in the first season of Weeds. The sandwiches weren't spectacular, but they were pretty good, and Weeds (if you suspend reality a little) is a pretty good show - though it takes a little while to get into. 'Official' ratings follow below.

Beef and Roasted Red Pepper Sandwiches
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 4 servings

INGREDIENTS:
1 (1 ounce) packet dry au jus mix
1 pound thinly sliced roast beef
garlic powder to taste
salt and pepper to taste
1 (12 ounce) jar roasted red bell peppers, drained and sliced
8 ounces sliced extra sharp provolone cheese
4 torpedo rolls, split

DIRECTIONS:
1. Preheat broiler. Prepare the au jus mix according to package directions. Add the sliced roast beef, and simmer until heated through.
2. Slice the rolls open, and place sliced side up on a baking sheet. Divide the beef between the rolls evenly, placing a portion on each slice of roll. Season with salt, pepper, and garlic powder. Top with a single layer of roasted red peppers, then cover with slices of provolone cheese.
3. Place under the broiler, about 6 inches from the heat source. Broil until the cheese melts, and the edges of the rolls are lightly toasted. Place roll halves together to make sandwiches.
4. Pour leftover au jus into small cups for each person. Serve with sandwiches for dipping.

Ratings (out of 5)
Adam: French Dip ***; Weeds ****
Melanie: French Dip***1/2; Weeds ****