My Chicago Italian Beef Sandwiches

• 1-1/2 cups beef stock
• 1 cup water
• 3 Tbsps. tomato paste
• 1/2 tsp. crushed red pepper
• 1 bay leaves
• 1/4 tsp. garlic, minced
• 1 lb. roast beef, thinly sliced
• 2 large green bell peppers\cooked, seeded and sliced lengthwise
• 4 Italian rolls, or Hoagie rolls, 4 inch-5 inch long, warm

Combine first 6 ingredients and salt to taste in a heavy nonstick skillet over medium heat. Reduce heat to low, cover and simmer 15 minutes. Stir in roast beef slices and peppers. Cook, uncovered, 15 minutes. Cut warm rolls in half lengthwise. Divide beef and peppers evenly between the rolls and serve.