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Preheat oven to 350°F.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent. Drain Cherry Peppers, (save 1/2 cup of juice from the sweet cherry peppers - it will go into the mix at the end).Slice the peppers and add to the heated skillet. Add the cherry pepper juice and beef broth. Allow it to simmer for 1-2 minutes. Remove from heat and add the meat.

Place rolls on a baking sheet. Spread each roll with some creamy horseradish. With tongs or a draining spoon, place the meat and vegetable mixture on the rolls. Top with a spoonful of the pan juices, and grated or sliced pepper jack cheese.

Bake until the cheese is melted and rolls are crisp, 10-15 minutes. You can reserve the additional pan juices to dip into the sandwiches.