*Adapted from http://www.tasteofhome.com/recipes/italian-steak-sandwiches/print#
1/8 + 1/16 tsp. crushed red pepper flakes
1 lb. sliced deli roast beef
3/4 c. beef broth
3 Tbsp. red wine or additional beef broth
1 Tbsp. dried parsley flakes
1 Tbsp. dried basil
1/4 + 1/8 tsp. salt
1/4 + 1/8 tsp. dried oregano
1/8 + 1/16 tsp. pepper
6 sandwich rolls, split
6 slices provolone cheese
Assembly:Heat oil in large skillet. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through. Cool. Place meat and juices into quart size Ziploc freezer bag. Place cheese slices into Ziploc sandwich bag. Place package of rolls, meat bag and cheese bag into 2 gallon freezer bag. Label. Lay flat to freeze.
Thaw. Heat meat in small pan. Bake rolls until lightly browned. Place beef slices on rolls; drizzle with broth mixture. Top with cheese.