The classic French Dip Sandwich has been put out to pasture. This new, updated version is whole lot of hot, sweet and spicy. Thinly sliced roast beef, charred peppers and onions, firey ketchapeno au jus all wrapped up in juicy, drippy French bread.

Bite, dip, repeat….

Ingredients:
1 ½    Pounds Roast beef Sliced Thin, homemade or from the deli counter
2        Cups Vegetable or Beef Broth
1 ½   Cups Ketchapeno
1       French Bread, cut in 5

Peppers and Onions:
½     Onion, sliced thin
1      Green Pepper, sliced thin
1      Red Pepper, sliced thin
2      Tablespoons Olive Oil

Directions:
Place oil, onions and peppers into a large fry pan.
Cook and stir ingredients over medium heat for about 10 minutes.
Onions will become golden brown and the peppers will soften.
Remove 80% of the cooked peppers and onions and reserve for topping the sandwiches.
Leave about 20% of the mix in the fry pan.
Add broth and one cup of ketchapeno to the pan.
Bring ingredients to a boil and cook until the sauce becomes slightly thick.
Add the sliced beef to the hot sauce and gently warm the meat.
When roast beef is hot place onto the bread.
Top the sandwich with peppers and onions.
Stir in the extra half cup of ketchipotle into the sauce.
Serve sauce on the side for dipping.