Following on from the Roast Chicken Risotto this is another "leftover" recipe, although this one was invented in my kitchen!
12oz roast beef
1 large onion
1 large sweet red pepper
4 large white bread rolls
Cut the beef into strips about 3cm long by about 0.5cm wide. Cut the onion into sixths and then slice each sixth to give pieces which are essentially 1 sixth of an onion ring. Cut the sweet red pepper into similar sized pieces. Basically all the pieces of beef, onion and pepper should be similar sized, but to make it clear (if my instructions haven't done that already) then take a look at the chopped ingredients.
Heat a small amount of olive oil in a frying pan and soften the onion and pepper for about 10 minutes. Add the beef and continue cooking until the beef is thoroughly warmed through. If everything is getting a little dry then add a spot more olive oil.
Serve in lightly buttered white bread rolls and enjoy!