1/2 lb. Velveeta, cubed
1/4 c. milk
1 tbsp. Dijon mustard
1/4 c. green onion slices
2 tbsp. butter
1 lb. thin roast beef slices
6 (8") French bread rolls (split)

Combine Velveeta cubes, milk and mustard in saucepan. Stir over low heat until smooth. Saute onions in butter. Add meat mixture. Top with sauce. Garnish with additional green onion slices if desired.