1 beef sirloin tip roast (4 to 5 pounds)
1/2 teaspoon salt
2 to 3 onions, thinly sliced
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon dried oregano
2 tsps Italian seasonings
1 teaspoon seasoned salt
1 teaspoon dried basil
3 beef bouillon cubes
7 to 8 hot banana peppers, seeded and sliced
Hard rolls
In a deep baking pan, place roast and 1 inch of water. Sprinkle with salt and cover with onions. Cover and bake at 350 degrees for 1-1/2 hours or until the meat is tender. Remove meat; refrigerate until firm. Chill broth. Cut the meat into thin slices. Place in a 13x9x2 inch baking pan; set aside. Meanwhile, in a saucepan, combine broth with remaining ingredients except rolls. Bring to a boil; reduce heat and simmer for 10 minutes. Pour over the meat. Cover and refrigerate for 24 hours. Reheat, covered, at 325 degrees for 1 hour. Serve on hard rolls.
Yield: 20 to 24 sandwiches.