Open-Face Italian Beef Sandwiches

Preheat the oven to 400 degrees F.
In a large skillet over medium heat, cook the ground beef with the green pepper, onion, and garlic until the meat is no longer pink, 8-10 minutes, crumbling the meat as it cooks; drain all fats.
Stir in the red wine, bringing the meat mixture to a high simmer over medium high heat; cook until the wine is reduced by half, 2-3 minutes. Stir in the tomatoes and tomato paste, returning the mixture to a high simmer once more. Reduce the heat and simmer, uncovered, until the meat mixture is nicely thickened, stirring occasionally; season to taste with salt and pepper, as desired.
Meanwhile, place the Texas toast slices onto a foil-lined baking sheet; bake until lightly golden brown, 8-10 minutes.
To serve, spoon the prepared warm beef mixture onto the toast, then top with a slice of cheese. Bake 2-3 minutes longer or until the cheese is nicely melted. Serve at once.