Roast Beef Hoagie On A Hot Dog Bun Recipes

Steps:

• Heat oven to 350°F.
• Spread half the onions onto bottom of 13x9-inch baking dish.
• Cut each frank lengthwise in half, being careful to not cut all the way through to opposite side of frank. Place, cut-sides down, over onions in dish; top with remaining onions. Drizzle with steak sauce.
• Bake 20 min. or until onions are tender. Serve franks in rolls topped with onions and sauce.

Steps:

• Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. , Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.

Steps:

• 1. Put sliced roast beef, french onion soup, and Worcestershire sauce in a sauce pot and heat until steamy.
• 2. While meat is heating, cut hoagies in half and slice each half along length. Toast on broil in the oven, with the outside of the bread down and the soft part up.
• 3. Once meat is nice and hot, place 3 slices on a half of hoagie roll using a slotted spoon. Top with a slice of provolone and a little "gravy" from the cooked meat if you want.
• 4. Serve with pickle slices. My mom also likes to add banana peppers to her sandwich. Sometimes just a half is enough for me, and sometimes I can't eat just one. Either way, I am super satisfied with this tasty sandwich!

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
• Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
• Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, cheese, onion, bouillon and garlic powder. Cover and simmer for 10 minutes or until bouillon is dissolved and cheese is melted. Cut the bread in half widthwise and lengthwise. Carefully hollow out top and bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). Spoon meat mixture into bottom halves of bread. Top with additional cheese if desired, green pepper and tomato. Replace bread tops. Wrap in heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Slice and serve warm.