Beef Lovers Dream Sandwich Recipes

Steps:

• In a skillet cook the onions in butter and oil with sugar until soft and caramelized (about 10-15 minutes) season with salt and remove with a slotted spoon to a paper towel to drain the fat.
• Add in the mushrooms and fresh garlic to the skillet; cook over medium heat until mushrooms begin to just turn brown; transfer to a bowl.
• To the same skillet add in the beef broth to deglaze the pan; simmer for 5-6 minutes scraping down any browned bits.
• Add in whipping cream, ketchup, Worcestershire sauce and mustard, stir for 1-2 minutes over low heat with a wooden spoon.
• Then add in the cooked mushrooms and beef slices to the sauce in the skillet; stir to combine.
• Divide the steak/sauce mixture on the bread slices.
• Top with Swiss cheese, sprinkle with sauteed onions, then top with remaining bread slices.
• Delicious!

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal. , Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.

Steps:

• Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.
• Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.
• Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.
• Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.
• Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.
• Let the roll sit for 5 minutes before cutting into thick slices.
• Enjoy!

Steps:

• Heat the oil in a small nonstick skillet over medium heat. Divide the sausage in half and form each piece into a thin 4-inch patty. Add the patties to the skillet and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate. Reserve the skillet and drippings.
• Whisk together the eggs with the cream cheese, chives, cilantro, parsley, a sprinkle of salt and a few grinds of pepper.
• Heat the skillet and drippings over medium heat. Add the eggs and stir for the first 30 seconds with a silicone spatula to break up the curds as they cook. Stop stirring and let the eggs cook another 30 seconds (they will still be wet on top), then slide the omelet onto a plate. Flip the eggs back into the skillet so the uncooked side is face down. Top one side of the eggs with the Cheddar. Cook until the eggs are cooked through but still soft, another 30 seconds to 1 minute.
• Put a sausage patty "bun" on a plate. Using the silicone spatula, fold the omelet in half, then into quarters before sliding it out of the skillet and onto the sausage patty. Top with the sliced avocado and the second sausage patty "bun."

Steps:

• Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread.
• Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down.
• Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

Steps:

• In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in a single layer in a 3-qt. microwave-safe dish., Cover and microwave on high for 3-4 minutes. Turn meatballs; cook 3-4 minutes longer or until no longer pink. Drain. Add spaghetti sauce. , Cover and microwave on high for 2-4 minutes or until heated through. If desired, top with additional cheese and sliced onion and green peppers. Serve on rolls.

Steps:

• If You Follow Each Step Of These Directions This Recipe Will Turn Out To Be delicious.
• Take the can of beer and take one big drink from the can.
• Now pour the rest of the beer into bottom of crock pot.
• Pour ONLY (8 oz) which is half of the jar of juice from pepperoncini's into the crockpot, (If You Use More than the 8 ounces The Beef Becomes To Sweet).
• Place about 6-10 pepperoncini peppers in bottom of the crockpot.
• Trim fat from the roast and place in crock pot on top of peppers, beer and juice.
• Pour the 12 ounces of water over the roast into crockpot.
• Drop in your beef bouillon cubes.
• Cook Italian beef on low 8 to 10 hours. (better if cooked overnight).
• When beef is tender Remove roast from crockpot set aside.
• Remove peppers from crockpot and place the peppers into a bowl and set aside for topping sandwiches later.
• Place roast back into crockpot and pull roast with two forks to shred.
• Cook until 2 hour before ready to eat top shredder roast with green peppers stir gently to submerge peppers in juice.
• To serve place a piece muenster cheese (opt) onto bottom side of open hogie roll ladle shredded beef from crock over the cheese add a little juice and enjoy.

Steps:

• Butter each large half of the bread then, the place under the broiler for a couple of minutes to brown lightly or until slightly crisp.
• In a large skillet cook the onions in the butter and oil over medium heat, stirring occasionally until the onions are crisp and golden, season with salt and black pepper; transfer to a paper towel using a slotted spoon.
• Add in more butter and/or oil to the skillet if desired and add in the sliced mushrooms and garlic; sauté until the mushrooms loose their moisture and are lightly browned; transfer mushroom/garlic mixture to a bowl.
• To the same skillet add in the beef broth, Worcestershire sauce and black pepper, stirring with a wooden spoon to deglaze the skillet, scraping up any browned bits from bottom of the skillet.
• Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes.
• Add in the beef slices and mushroom/garlic mixture, stirring until heated through, simmer over low heat for about 3 minutes (or more if desired) stirring occasionally.
• On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture.
• Season with black pepper and then top with browned onions.
• Top with the remaining bread, the cut into serving size pieces.