"Tender beef on toasted rolls with steaming pan juices, these sandwihces make a standout addition to the buffet line. —Holly Neuharth, Mesa, AZ..."
INGREDIENTS
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1 beef rump or bottom round roast (3 pounds)
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1-1/2 teaspoons onion powder
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1-1/2 teaspoons garlic powder
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1/2 teaspoon Creole seasoning
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1 carton (26 ounces) beef stock
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12 whole wheat hoagie buns, split
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6 ounces Havarti cheese, cut into 12 slices