Chicago Italian Beef

1 1/2 c. beef stock
1 c. water
3 tbsp. tomato paste
1/2 tsp. crushed red pepper
1/2 tsp. salt
1 bay leaf
1/4 tsp. minced garlic
1 lb. rare roast beef, sliced thin
2 lg. green peppers, sliced lengthwise
4 loaves Italian bread (4"-5" long)

Combine beef stock, water, tomato paste, pepper, salt, bay leaf
and garlic in a skillet. Cover and simmer for 15 minutes. Taste
and adjust seasonings. Add roast beef slices and green pepper
slices. Cook, uncovered, for 15 minutes. While beef is cooking heat
bread in a 350 degree oven for a few minutes. Cut loaves of bread
into half lengthwise. Dip each piece of bread, cut side down, into
pan liquid (omit this step if you like a dry beef sandwich).
Assemble sandwiches dividing beef and peppers evenly between the 4
loaves of bread.