Creamy Roast Beef Sandwiches Recipes

Steps:

• Cut roast in half; transfer to a 5-qt. slow cooker. Combine soup and soup mix; stir in celery. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender, adding mushrooms during the last hour of cooking., Remove meat from slow cooker. Skim fat from cooking juices. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Spoon 1/2 cup onto each roll.

Steps:

• In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
• Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

Steps:

• Cook onions in butter in medium skillet on medium heat until tender, stirring frequently. Add cream cheese and milk.
• Reduce heat to low and cook until cream cheese is completely melted and mixture is well blended, stirring occasionally. Stir in horseradish.
• Take the sauce of the heat and set aside.
• Fill pita pockets evenly with meat, tomatoes and lettuce.
• Drizzle with the horseradish sauce.
• Enjoy!

Steps:

• Compose the sandwiches using proportions to taste.;
• Sprinkle the bread halves with olive oil and vinegar. Compose the sandwich using proportions to taste.;

Steps:

• Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

Steps:

• In a small bowl, combine the first 4 ingredients. Spread 1 tablespoon on each slice of bread. Top 4 slices of bread with roast beef and lettuce; cover with remaining bread.

Steps:

• In a small bowl, combine mayo, and ranch dressing.
• Stir in the beef and cheese.
• Spread about 1/3 cup on six slices of bread; top with lettuce and remaning bread.

Steps:

• Cook and stir onions in butter in medium skillet on medium heat 5 min. or until crisp-tender. Add cream cheese and milk; cook on low heat 5 to 8 min. or until cream cheese is completely melted and sauce is well blended, stirring occasionally. Remove from heat. Stir in horseradish.
• Fill pita pockets with meat, tomatoes and lettuce.
• Drizzle with horseradish sauce.

Steps:

• Mix together ingredients for spread and put on the rolls.
• Add 4 ounces beef and 1 slice Swiss per sandwich.
• Heat in microwave or toaster oven until warm.
• Serve with lettuce, tomato, sliced red onion, dill pickle slices and chips if desired.