EASY ROAST BEEF SANDWICHES
Make and share this Easy Roast Beef Sandwiches recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 426.6, Fat 18.5, SaturatedFat 7.4, Cholesterol 84, Sodium 1691, Carbohydrate 31.7, Fiber 1.1, Sugar 5.8, Protein 32.2
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.
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!
ROAST BEEF FINGER SANDWICHES
These simple sandwiches are ideal for a bridal shower, brunch or high tea, when the menu is a bit more substantial. The mustard adds a nice kick without being overly spicy. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers Lunch
Time 15m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place butter, olives, mustard and pepper in a food processor; pulse until chopped. Spread butter mixture over wheat bread; top with roast beef and white bread. Cut each sandwich crosswise into thirds.
Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
HAWAIIAN ROLL ROAST BEEF AND CHEESE SANDWICHES
Easy, make-ahead, bite-sized sandwiches with Hawaiian rolls.
Provided by Ellie Wolfenson
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Spread horseradish on the bottoms of the Hawaiian bread rolls and cover each with 1 slice roast beef and 1 slice Swiss cheese. Cover with top bread rolls.
- Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder until onion is soft and translucent, about 5 minutes. Pour over Hawaiian rolls and sprinkle rolls with poppy seeds. Cover with aluminum foil.
- Bake in the preheated oven until heated through, about 25 minutes. Uncover and bake until tops are lightly browned, about 10 minutes.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 47.7 g, Cholesterol 87 mg, Fat 12.8 g, Fiber 2.5 g, Protein 24 g, SaturatedFat 11.8 g, Sodium 635.3 mg, Sugar 3.8 g
CREAMY ROAST BEEF SANDWICHES
Make lunchtime a memorable affair with these Creamy Roast Beef Sandwiches. A warm cream cheese sauce flavored with cooked onions and horseradish is a delicious addition to this recipe for Creamy Roast Beef Sandwiches.
Provided by My Food and Family
Categories Lunch
Time 15m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 105 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
GARLIC ROAST BEEF SANDWICHES
This savory roast beef sandwich takes moments to prepare and will knock your socks off with just one bite. Using garlic bread really boosts the flavor. -Bridget Evans, Forreston, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Bake garlic bread according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in Worcestershire sauce., Layer each half of garlic bread with roast beef, mushroom mixture and cheese. Return to oven; bake for 3-5 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 395 calories, Fat 22g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 913mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
ROAST BEEF SANDWICHES
Roasting your own beef helps make this sandwich staple extra-special.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Heat a large ovenproof skillet over medium-high heat until warm. Add oil and butter; heat until oil is hot and butter has melted.
- Season beef with salt and pepper; place in skillet. Cook until beef is well browned on all sides, about 5 minutes.
- Transfer skillet to oven. Bake until an instant-read thermometer registers 130 degrees for medium-rare, 18 to 22 minutes. Transfer beef to a cutting board; let rest at least 20 minutes before slicing.
- Slice beef very thinly crosswise. Peel and pit avocados; cut into 1/2-inch-thick slices. Arrange tomatoes, lettuce, radicchio, avocados, and beef over half the bread. Spread horseradish cream onto each remaining bread slice, and place on top of sandwich, spread side down.
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
EASY SLOW COOKER ROAST BEEF SANDWICHES
I got this recipe from a co-worker who made it for a luncheon we were having at work one day. The meat comes out very moist and very flavorful.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place roast in crockpot.
- In bowl, mix together the sauces and the soup mix.
- Pour sauce mixture over roast.
- Add enough water to crockpot so that it reaches about three-fourths of the way up to the roast.
- Cook on low 7-8 hours. Shred beef and serve on sandwich buns.
Nutrition Facts : Calories 221.6, Fat 6.2, SaturatedFat 2.5, Cholesterol 99.8, Sodium 1767.5, Carbohydrate 6.5, Fiber 0.3, Sugar 2.8, Protein 35.3
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- In a skillet or pan heat the remaining butter until melted. Add roast beef and cook over medium-low heat until the meat is heated.
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