Beef Dip Sandwich

Unlike me, a beef dip is what my husband likes to order from a menu when he is looking for a sandwich. Recently his sandwich must have looked better than usual and I asked for a bite. It was so good, I had to open it up and peek in to replicate it at home. It's a keeper for us!

Ingredients:

• 1 1/2 lbs roast beef (eye of round, top or bottom round, sirloin or tri tip)
• 1/2 tsp salt
• cooking spray
• 2 red peppers, sliced
• drizzle of olive oil
• 2 cloves garlic, peeled and cut in half lengthwise
• 1 bay leaf
• 1 cup water, approx (adjust according to flavor of roast juices when done) 
• mayonnaise
• grainy mustard
• French's french fried onions (warm to crisp slightly)
• mayo and mustard
•  4 - 6 crusty rolls or baguette (we like ciabatta)

Method:

1. Two hours before serving, rub roast with salt and and place in sprayed roasting pan. Bake uncovered at 400 F for 30 minutes. At the same time, place thinly sliced peppers, drizzled with olive oil in a small open pan (such as bread pan) to roast along side the beef. 
2. Remove both from oven. Reduce temp to 275 F. 
3. Set peppers aside if done (cooked and starting to get some black tips) If not, return to oven for as long as needed. 
4. Place halves of garlic and bay leaf, on top or beside roast. Cover with lid or foil and return to oven. Cook for another 30 - 45 minutes, until meat thermometer checks out at 145 F for medium done . . . a tad of pinkness. Remove roast from juices. Set aside and cover with foil.
5. To juices in pan add water according to taste. If it needs flavor, add some beef bouillon, but the natural juices should be fine. 
6. Slice roast beef as thinly as possible, across the grain, for best texture.
7. To assemble spread rolls lightly with mayo and mustard. Top with slices of beef, roasted pepper and crisped french fried onions. Dip in hot roast juices divided into small ramekins. Serves 4