CHICAGO-STYLE BEEF ROLLS
I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast., Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired.
Nutrition Facts : Calories 418 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 771mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.
BEEF, PEPPERS AND ONIONS SANDWICH
I have gotten two steaks that were on sale. But I wanted to make a meal for four so I came up with this solution. Freeze the steak until firm for easier slicing. Really good
Provided by Kathy Williams
Categories Sandwiches
Time 2h25m
Number Of Ingredients 24
Steps:
- 1. Trim fat from beef steak if any and set aside. Slice beef steak into thin slices. In a large bowl mix together all the marinade ingrediant. Add meat, cover and refrigerate for 1-2 hour.
- 2. Meanwhile in a small sauce pan over med heat add the beef fat and cook until the fat has rendered. If you did not have fat left over use the bacon. Add garlic, pepper flakes, and bay leaf cook a minut more. Add the beef broth and onion powder. Lower heat and simmer until half is gone. Strain and set aside.
- 3. In a large skillet, or pan, heat olive oil over med-high heat.Add the peppers and onions, salt and pepper and cook until just about soft. Remove the beef from the marinade. Discard marinade. Add beef to the pan, and cook until the beef is browned. Remove from heat and strain the mixture. Return to pan, add the sandwich beef juice and simmer for 2 minutes.
- 4. Turn on broiler. Slice rolls and open them face up Place on a baking sheet line with foil,. Top each roll with the beef steak mixture, then your favorite cheese. Place it under the broiler until cheese is melted. Add a little juice to the bare side of the roll and top with the pickled peppers. Serve with fries or chips.
STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
BEEF AND PEPPERS
Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.
Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
GRILLED MIXED PEPPERS AND ONIONS
Skewering the onion slices through all the layers ensures ease of grilling and keeps pieces of onion from falling through the grill.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 9
Steps:
- Soak wooden skewers 20 to 30 minutes. Heat a grill to medium. Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.
- Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board. Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.
BEEF ROLLS WITH SPRING SALAD
This cheese-stuffed beef roll -- plus plenty of salad -- equals a hearty but low-calorie supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks.
- Place a medium skillet over medium-high; brush with 1 teaspoon oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if beef is browning too quickly). Transfer beef rolls to a plate.
- Toss lettuce with vinegar and 1 teaspoon oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.
Nutrition Facts : Calories 227 g, Fat 11 g, Fiber 2 g, Protein 25 g
ZESTY ITALIAN SAUTEED ONION, PEPPER AND BEEF SANDWICH
Here's what the best-dressed roast beef sandwiches are wearing this season: crisp-tender sautéed vegetables and pickled pepper rings. Trust us on this one!
Provided by My Food and Family
Categories Recipes
Time 12m
Yield Makes 2 servings.
Number Of Ingredients 6
Steps:
- Cook and stir onions and bell peppers in dressing in medium skillet on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
- Add meat; toss to coat. Cook on medium-low heat 2 min. or until heated through, stirring frequently.
- Fill rolls with meat mixture; top with pickled peppers.
Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
BEEF AND MUSHROOM ROLL
MY MOM used to make this and it was a favorite of mine. I remember watching her make it and snitching bites of the meat that were leftover in the pan. I had several tastes before she realized what I was doing.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 22
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the mushrooms, relish, salt, mustard and pepper. Combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. , For pastry, in a large bowl, combine the flour, baking powder, salt and poultry seasoning. Cut in shortening until mixture resembles coarse crumbs. Stir in 3/4 cup milk to form a soft dough. Turn onto a floured surface; pat dough into a 12-in. x 9-in. rectangle., Set aside 1/4 cup meat mixture. Spread remaining mixture over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; brush with remaining milk. , Bake at 425° for 15-20 minutes or until golden brown. , For gravy, melt butter in a saucepan over medium heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved meat mixture; heat through. Slice roll; serve with gravy.
Nutrition Facts : Calories 495 calories, Fat 23g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1443mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein.
ONION-PEPPER MIXTURE FOR BEEF ROLLS
Use this vegetable recipe when making our Beef Rolls with Spring Salad and Turkey Sausage Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- In a large skillet, heat 1 tablespoonoil over medium-high. Add onionsand peppers; cook, stirring occasionally,until beginning to brown,about 7 minutes. Season with saltand pepper and add 3/4 cup water;cover and simmer 3 minutes.Uncover and cook, stirring occasionally,until vegetables are soft andliquid has evaporated, 2 minutes.
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