Portobello Roast Beef Hoagies

From the Kitchen of: Libby Raymond
Category: Main Course


4 Hoagie Rolls, split
4 T Butter, softened, divided
1 t Italian seasoning
¼ t garlic salt
¾ # sliced deli roast beef, julienned
½ # sliced baby Portobello mushrooms
1 t dried rosemary, crushed
¼ t pepper
½ # provolone slices
½ C sour cream
1 T prepared horseradish


Spread cut sides of buns with 2 Tbsp. butter; sprinkle with Italian seasoning and garlic salt. Set aside. In a large skillet, sauté the beef, mushrooms, rosemary, and pepper in remaining butter until mushrooms are tender. Spoon onto buns; top with cheese. Place onto baking sheet. Broil 2-3 inches for the heat for 2-4 minutes or until cheese is melted. In a small bowl, combine sour cream and horseradish; serve with sandwiches.
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