10 slices of provolone
14 ounces sliced roast beef
1/2 cup unsalted butter
1 1/2 tablespoons dried onion soup
1 packet of mixed sauce
3 cups of water
add chopped parsley to garnish
Directions:
In a large skillet over medium heat, melt the spread. Add the onions and coat with the spread. Cook, stirring occasionally, until the onions are tender and charred but not done, about 12 to 15 minutes. Add the thyme, salt and pepper, stir to combine, remove from heat and set aside. Preheat the grill to 350°F. Remove the rolls from the bundle, leaving the rolls in a salvageable shape.
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