These sandwiches have all the flavor of the traditional Philadelphia treat, but take half the time; while the peppers and onion cook on the stove, the broiler is working, too.

In nonstick 12 inch skillet, heat olive oil over medium high heat until hot. Add onion and peppers, and cook about 12 minutes or until tender and golden, stirring occasionally.

Meanwhile, preheat broiler. Place rolls, cut sides up, on rack in broiling pan. Top each bottom half with one fourth of roast beef and one fourth of cheese. With broiling pan 5 to 7 inches from source of heat, broil 1 to 2 minutes, until cheese melts and bread is toasted. Pile onion mixture on top of melted cheese; replace top halves of rolls.

Yields: 4 sandwiches

Each sandwich: About 620 calories, 35 g protein, 60 g carbohydrate, 26 g total fat (12 g saturated), 94 mg cholesterol, 500 mg sodium.