ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS
Looking for a cheesy dinner? Then check out these roasted beef sandwiches made using Pillsbury™ French bread and caramelized onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
- Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
- Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
- Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
- Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.
Nutrition Facts : Calories 406, Carbohydrate 33 g, Fiber 2 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1229 mg
CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES
This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection. &Mdash; Jolie Goddard, Elko, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.
Nutrition Facts : Calories 825 calories, Fat 60g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 1540mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
WHISKEY POT ROAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F.
- Generously sprinkle the chuck roast with salt and pepper.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate.
- Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme.
- Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.
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!
POT ROAST SANDWICHES
Provided by Damaris Phillips
Categories main-dish
Time 14h40m
Yield 6 to 8 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 325 degrees F.
- Season the meat well with salt and pepper and dust with the flour, shaking off any excess. Heat the oil in a Dutch oven or large pot with an oven-proof lid over medium-high heat. Add the meat, and brown on all sides, about 10 minutes. Remove the meat from the pot and add the onions, stirring and scraping the bottom of the pot with a wooden spoon. You are looking to caramelize the outside and soften them up a bit, about 5 minutes. If the bottom of the pan is getting too dark, add a tablespoon or two of water and scrape with the wooden spoon.
- Add the carrots, celery and garlic and cook for 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Place the meat back in the pot and add the beef stock, wine, tomatoes, thyme, bay leaf, and 2 teaspoons ground black pepper. Cook for a minute or two, just to combine everything. Cover the pot and throw it in the oven.
- Cook for 20 minutes. Lower the heat to 250 degrees F and continue to cook for 3 1/2 to 4 hours, until the meat is fork-tender.
- Remove the meat and set it aside. Strain the sauce through a large wire mesh strainer or colander, discarding the solids. Return the sauce to the pot over medium-high heat. Cook until the sauce reduces to 2 cups, about 25 minutes. Finish the sauce by adding a little hot sauce and a squeeze of lemon to clean up the flavor Season with salt to taste.
- Shred the roast using 2 forks and return it to the sauce, tossing to coat. Slice the focaccia in half horizontally to make a giant sandwich. Place the meat on the bottom half of the focaccia, top with the chow-chow and place the remaining piece of focaccia on top. Skewer with toothpicks and then cut into pieces.
- Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
- Press out as much liquid as possible from the vegetables.
- Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.
ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
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.
FRENCH ONION ROAST BEEF PULL-APART SANDWICHES
Roast beef, Swiss cheese and richly caramelized onions are stuffed into a whole loaf of rye bread in this delicious recipe. Bake until nicely toasted and melty and serve with a creamy homemade Thousand Island dressing for a bold punch.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
- Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
- Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
- Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
- Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
- Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.
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
ROAST BEEF AND WHISKEY ONION FLATBREAD SANDWICHES
This is really a quick recipe to put together, the bulk of the time is allowing the onions to soften slowly.
Provided by Debbie Reid @Sirbarney
Categories Beef
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray; set aside.
- In a small bowl, mix together the mayonnaise, lemon juice and mustard; set aside.
- Heat 1 tablespoon olive oil and the butter in a medium skillet over medium-low heat. Add in the onion, salt and pepper and cook until softened and lightly browned, approximately 15 - 20 minutes. Remove from heat, stir in the whiskey, mix to combine and until absorbed. Transfer to a small, heat-proof bowl; set aside.
- In the same skillet, over medium heat, add in the remaining 2 tablespoons olive oil. Add in the roast beef and garlic, and cook until heated through and the beef just begins to brown, approximately 2 - 3 minutes; set aside.
- Place the flatbreads onto prepared baking sheet; evenly spread the mayonnaise mixture onto the flatbreads. Evenly divide the roast beef between the flatbreads, only covering 1/2 of each flatbread; top roast beef evenly with the reserved onions. Top entire flatbread evenly with the cheese. Place into preheated oven and bake until cheese has melted, approximately 3 - 4 minutes. Fold the cheese-only half of the flatbread over the roast beef half. Secure with toothpicks and enjoy!!
ROAST-BEEF SANDWICH
Check our recipe for Roast Beef with Caramelized Shallots and use leftovers for this sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 10m
Number Of Ingredients 9
Steps:
- Make spread: Mix together mayonnaise, pesto, and mustard; season with salt and pepper.
- Layer bottom roll half with spread, greens, beef, onion, and cornichons; top with other roll half.
CARAMELIZED ONION AND ROAST BEEF TEA SANDWICHES
Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 3 dozen
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter and oil over medium heat. Add onions, and stir to coat; cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium-low; continue cooking, stirring every 20 minutes, until onions are amber colored and completely caramelized, just over 1 hour. Remove from heat, and transfer to a bowl to cool.
- In a small bowl, mix horseradish and cream cheese; season with salt and pepper. Spread two slices of bread with a thin layer of horseradish cream cheese; cover one with a layer of onions, and top with roast beef and other bread slice. Use a serrated knife to trim crusts and cut into four small squares. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
ROAST BEEF SANDWICHES WITH CARAMELIZED ONION
Make and share this Roast Beef Sandwiches With Caramelized Onion recipe from Food.com.
Provided by JESMom
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cook the onion in the oil in a large skillet over medium heat for about 8 minutes, until it's soft, stirring occasionally.
- Reduce the heat to low and cook until the onion is golden brown, about 20 minutes more.
- Spread 1/3 of the mustard on 3 slices of bread. Add the onion mixture and beef.
Nutrition Facts : Calories 316.9, Fat 9.4, SaturatedFat 2.5, Cholesterol 44.2, Sodium 545, Carbohydrate 37.3, Fiber 4.4, Sugar 5.8, Protein 21.1
SIMPLY DELICIOUS ROAST BEEF SANDWICHES
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.
Nutrition Facts : Calories 307 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 699mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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