DRIP BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Sprinkle the chuck roast with salt and pepper.
- Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
- Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
- Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
- To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.
HOT BEEF CHEDDAR SUBS
Hot Beef Cheddar Subs are like cheesy sloppy joes tucked into hollowed-out crusty rolls. "My family devours these hearty and yummy sandwiches," says Marann Reilly of Lithia Springs, Georgia.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut a thin slice off the top of each bun; set tops aside. Carefully hollow out bottoms, leaving a 1/2-in. shell. Set aside 1/2 cup bread. , In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Worcestershire sauce and reserved bread., Spoon into buns; top each with a cheese slice. Replace tops. Place on an ungreased baking sheet. Bake, uncovered, at 350° for 5-7 minutes or until cheese is melted.
Nutrition Facts :
HOT ROAST BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
- To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
- Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!
THE BEST ROAST BEEF FOR SANDWICHES
The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.
Provided by Melissa Clark
Categories dinner, lunch, roasts, sandwiches, main course
Time 6h45m
Yield 6 to 10 sandwiches
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
- When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
- Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
- Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
- Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams
CHICAGO ITALIAN BEEF SANDWICH
Steps:
- Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
- Preheat oven to 275 degrees F.
- Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
- Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
- Cool broth in roasting pan and remove the fat that rises to the top. Strain.
- Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.
SCREAMING EAGLE CHEESE-STEAK SUB
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness. From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly - that is the magic of youth and appetite and America combined. After that, such a sandwich must be counted a special treat, and adapted to adult use. For this cheese steak sandwich, a version of the Screaming Eagle served in the dining halls of Boston College, the Jesuit university in Chestnut Hill, Mass., I made two essential changes: I used Cheddar in place of the usual white American the college uses; and I replaced the thin-shaved steak that is a hallmark of cheese steaks the world over with skirt steak. Doing so recalled Corinthians. When you are a child, American cheese and shaved steak can count as ambrosia. As an adult, it's kind of nasty. But skirt steak? Melting Cheddar? That is actually ambrosial. The fiery mayonnaise does the rest.
Provided by Sam Sifton
Categories sandwiches, main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- To make chipotle mayonnaise: Combine mayonnaise and minced peppers in a small bowl and stir well. (Leftover sauce may be covered and stored safely in the refrigerator for weeks.)
- To make toppings for sandwich: Heat a griddle or a large, heavy frying pan, ideally cast iron, over medium heat. Add oil to pan and, when it begins to shimmer, add the onion and peppers and stir to combine. Cook, stirring every so often, until they begin to soften and brown, approximately 15 to 20 minutes. Season to taste with salt and pepper, remove and set aside. Wipe pan, add butter and repeat process with mushrooms. Cook until they have released their juices and are soft and glazed, about 6 minutes. Remove and set aside.
- To make steaks: Heat griddle or frying pan over high heat until nearly smoking. Season meat aggressively with salt and pepper. Place steaks on griddle, working in batches if necessary, and cook for 3 minutes each side, until well browned but very rare. Remove to a serving platter and allow to rest.
- To make sandwiches: Preheat oven to 200 degrees. When steaks are complete, slice them against the grain as thinly as possible. Place sub rolls in oven to warm. Return sliced steaks to griddle or frying pan, over medium heat, and add onions, peppers and mushrooms. Stir to combine, turn heat to low and cover with sliced cheese. Using tongs and a wide spatula, stir and pull to combine as cheese melts, approximately 3 minutes.
- To serve: Remove rolls from oven and spread chipotle mayonnaise on the interior of each serving. Fill each sub with a mixture of meat, vegetables and cheese. Serve immediately.
Nutrition Facts : @context http, Calories 975, UnsaturatedFat 41 grams, Carbohydrate 37 grams, Fat 68 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 22 grams, Sodium 1316 milligrams, Sugar 5 grams, TransFat 2 grams
EASY STEAK SANDWICH
I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
Provided by zigmondo
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
- Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
- Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
Nutrition Facts : Calories 1195.6 calories, Carbohydrate 95.8 g, Cholesterol 222.4 mg, Fat 57.7 g, Fiber 5.8 g, Protein 74.3 g, SaturatedFat 32.2 g, Sodium 1972.1 mg, Sugar 9.5 g
HOT CHEDDAR BEEF SUBMARINE SANDWICHES
Make and share this Hot Cheddar Beef Submarine Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each submarine bun; set top aside.
- Hollow out bottom of bun, leaving a 1/2 inch shell; reserve 1/2 cup of bread.
- In a skillet, cook beef, green pepper, onion, and garlic until meat is browned; drain.
- Stir in soup, Worcestershire, reserved bread, and oregano; mixing well.
- Spoon mixture into buns; top each with a slice of cheese.
- Replace tops.
- Place sandwiches on an ungreased baking sheet.
- Bake at 350 degrees for 5-7 minutes or until cheese is melted.
Nutrition Facts : Calories 543.1, Fat 30.4, SaturatedFat 14.4, Cholesterol 108.2, Sodium 1071.2, Carbohydrate 33.2, Fiber 2.3, Sugar 4.8, Protein 33.1
More about "hot cheddar beef submarine sandwiches recipes"
25 INCREDIBLE HOT SANDWICH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jun 15, 2021Category Recipe Roundup
- Best Grilled Cheese Sandwich Recipe. Even with all those fancy artisan breads and expensive cheeses, more often than not, I would much rather have a simple grilled cheese sandwich.
- Apple, Cheddar & Turkey Panini. For something special, this apple, cheddar, and turkey panini is such a simple yet delicious combo. The freshness of the apple with a nice mature cheddar is surprisingly pleasant.
- Hot Ham and Cheese Party Sandwiches. If you’re looking for a quick, warm, tasty little appetizer for your next gathering, this one’s for you. Using Hawaiian rolls will be a lifesaver here, as all you need to do is cut the whole pack in half (they come attached like one big loaf).
- Easy Tuna Melts. I’m not always the biggest fan of tuna melts, and I have to be in the right mood for them. But when they’re served in a tasty English muffin with lots of cheese and tomato slices on top, I’ll happily say yes to a bite!
- Grilled Chicken & Avocado Panini. Deli meat isn’t always the cheapest option for a week’s worth of lunches. So, I like to get whole chickens and roast them off.
- Ham, Apple, and Swiss Panini. Though similar to the recipe above, this panini is full of rich, salty ham flavors and a lovely, nutty Swiss cheese. There’s also a tasty mayo and mustard spread that adds a creamy touch of spice.
- Bacon and Eggs Breakfast Panini. Looking for a great way to bring breakfast on the go? How about a grilled panini full of scrambled eggs, crispy bacon, and lots of cheese?
- Homemade Sloppy Joes. Did anyone not grow up on these? They’re juicy, messy, and super easy to whip up! Ground beef will ensure these are beautiful and rich, but you could so easily use something more lean since the sauce is so intense.
- Louisville’s Historic Brown Hotel’s Original “Hot Brown” Sandwich. One night in Louisville, Kentucky, this open-faced sandwich was made as a cross between a Welsh Rarebit and a Croque Monsieur of sorts.
- Brie Grilled Cheese. You’ve probably tried baked brie in the past (if not, head to the kitchen right now)! Since you’ll usually eat that with a nice chunk of crusty bread, it makes sense that a brie grilled cheese would be just as tasty, right?
CHEESY HOT BEEF SANDWICH RECIPE (VIDEO) - MUNCHKIN TIME
From munchkintime.com
Ratings 13Calories 352 per servingCategory Main Course
WARM BEEF AND CHEDDAR SANDWICHES WITH HORSERADISH …
From seriouseats.com
Cuisine American, CopycatTotal Time 30 minsServings 4Calories 932 per serving
ROAST BEEF AND CHEDDAR SANDWICHES - SIMPLY MADE RECIPES
From simplymaderecipes.com
SUBMARINE SANDWICH - THE KITCHEN MAGPIE
From thekitchenmagpie.com
HOT ROAST BEEF SANDWICHES WITH CHEDDAR CHEESE SAUCE
From girlgonegourmet.com
STEAK AND CHEESE SANDWICH RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOT ROAST BEEF SANDWICHES - THE PIONEER WOMAN
From thepioneerwoman.com
ROAST BEEF AND CHEDDAR SANDWICH WITH HORSERADISH SAUCE RECIPE
From myrecipes.com
10 BEST DELI ROAST BEEF SANDWICH RECIPES | YUMMLY
From yummly.com
30 GROUND BEEF SANDWICH RECIPES | TASTE OF HOME
From tasteofhome.com
THE BEST HOAGIE SANDWICH RECIPES | TASTE OF HOME
From tasteofhome.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #beef #eggs-dairy #american #southern-united-states #oven #kid-friendly #cheese #stove-top #dietary #sandwiches #comfort-food #ground-beef #meat #taste-mood #equipment
You'll also love