1/3 c. mayonniase or salad dressing
1/4 c. shipped cilantro
1/8 tsp. garlic powder
Several dashes bottled hot pepper sauce
4 French rolls (7 to 8 inches long)
3/4 lb. thinly sliced cook beef
1 (7 oz.) jar roasted sweet red peppers, drained
1 (4 oz.) pkg. Monterey Jack cheese with peppers, thinly sliced
1/4 c. sliced green onion
Marinated artichoke hearts, drained (optional)

For sauce, in small mixing bowl, combine mayonnaise or salad dressing, cilantro, garlic powder, hot pepper sauce. Slice tops from rolls; set aside. Scoop out insides of roll bottoms. Spread with half of the sauce; top half of the beef, red pepper, and remaining beef. Place on baking sheet. Bake cover loosely with foil. Bake in 375 degree oven for 12 to 15 minutes or until hot. Remove foil. Place cheese atop beef. Spread roll tops with remaining sauce; place next to roll bottoms on baking sheet. Bake, uncovered, 4 to 5 minutes or until cheese begins to melt. To serve sprinkle green onions over cheese and cap with roll tops; cut in half. Serves 4.