2 eye of round roasts
6 green peppers, cut into thin strips
6 beef bouillon cubes in 6 c. water
4 tbsp. Worcestershire sauce
4 drops Tabasco
2 tsp. chopped garlic
6 tbsp. Italian seasoning mix
salt and pepper to taste

Cook roasts at 325°F until medium rare, 1 1/2 to 2 hours. Slice roast thinly. Slice green peppers into thin strips. Add meat and peppers to broth.

Broth: Six beef bouillon cubes in 6 cups of water, Worcestershire sauce, Tabasco, chopped garlic, Italian seasoning mix and salt and pepper. Simmer until green peppers are tender and serve on Italian rolls or slice a loaf of Italian bread lengthwise and prepare as you would garlic bread (butter, garlic and onion powder). Toast lightly. Remove from broiler and ladle on some of the au jus. Layer beef and peppers and top with thinly sliced Mozzarella cheese. Return to broiler for a minute or until cheese is light brown. Put on top and slice into sandwich servings.