• 1 (12 oz.) can Roast Beef in Beef Broth
• 2 tbsp. canola oil
• 1/2 red pepper, sliced
• 1/2 green pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1/4 tsp. each salt and pepper
• 8 slices Provolone cheese, quartered
• 8 slider buns, toasted and buttered

Drain beef, reserving 2 tbsp broth. In large skillet, heat oil over medium-high heat; sauté red pepper, green pepper, onions, garlic, salt and pepper for 3 to 5 minutes or until vegetables are tender-crisp. Add beef and reserved broth; cook until beef is heated through and vegetables are tender. Drain and divide hot beef and pepper mixture between slider buns with cheese.

Tip: Serve with tomato sauce if desired.