Grilled Beef And Provolone Sandwiches Recipes

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DRIPPING ROAST BEEF SANDWICHES WITH MELTED PROVOLONE

In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!

Provided by Food Network

Time 10m

Number Of Ingredients 6



Dripping Roast Beef Sandwiches with Melted Provolone image

Steps:

  • Heat the oven to 400 degrees F. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Deli Classic Soft Hoagie Rolls
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

DRIPPING ROAST BEEF SANDWICHES WITH MELTED PROVOLONE

In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 13m

Yield 4

Number Of Ingredients 6



Dripping Roast Beef Sandwiches with Melted Provolone image

Steps:

  • Heat the oven to 400 degrees F.
  • Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
  • Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
  • Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Nutrition Facts : Calories 436.4 calories, Carbohydrate 41 g, Cholesterol 63.5 mg, Fat 17.1 g, Fiber 2.8 g, Protein 32.7 g, SaturatedFat 8 g, Sodium 2145.8 mg, Sugar 3.3 g

1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
¾ pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices diced provolone cheese, cut in half
¼ cup drained hot or mild pickled banana pepper rings

GRILLED BEEF AND PROVOLONE SANDWICHES

Presto! Tasty panini done in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 2

Number Of Ingredients 6



Grilled Beef and Provolone Sandwiches image

Steps:

  • Heat closed contact grill 5 minutes. Spread one side of each slice of bread with pesto. On 2 slices of the bread, layer beef, roasted peppers and cheese; top with remaining slices of bread, pesto side down. Brush outside of sandwiches with butter.
  • When grill is heated, place sandwiches on bottom grill surface. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.

Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1180 mg, Sugar 3 g, TransFat 1 g

4 slices Italian or Vienna bread
2 tablespoons refrigerated basil pesto
1/4 lb thinly sliced cooked roast beef (from deli)
1/4 cup thin slices roasted red bell peppers (from a jar)
2 slices (3/4 oz each) provolone cheese
1 tablespoons butter or margarine, melted

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



Contest-Winning Grilled Roast Beef Sandwiches image

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.

1 medium onion, sliced
1 medium green pepper, sliced
1/2 pound fresh mushrooms, sliced
2 to 3 garlic cloves, minced
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices sourdough bread
16 slices Colby-Monterey Jack or Swiss cheese, divided
8 slices deli roast beef
1/2 cup butter, softened
Garlic salt, optional

GRILLED STEAK SANDWICH

Provided by Patrick and Gina Neely : Food Network

Time 2h35m

Yield 5 servings

Number Of Ingredients 18



Grilled Steak Sandwich image

Steps:

  • Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
  • Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
  • Preheat the grill to medium-high heat.
  • Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
  • Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
  • While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
  • To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.

6 large garlic cloves, smashed
1/4 cup canola oil
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pound top-round London broil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup grated aged Provolone
Kosher salt and freshly ground black pepper
1 bunch green onions, cleaned well
2 tablespoons olive oil
Salt and freshly ground black pepper
5 (6-inch long) French roll baguettes, halved lengthwise

GRIDDLE STYLE PHILLY STEAK SANDWICHES

This is a simple and delicious recipe for a hot sandwich that is a snap to make, and sure to be a real crowd-pleaser.

Provided by AUTUMNHEARTS

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 20m

Yield 4

Number Of Ingredients 8



Griddle Style Philly Steak Sandwiches image

Steps:

  • Preheat an electric griddle or stovetop griddle over medium-high heat. On one half of the griddle, place the mushrooms, onion and pepper. On the other side, place the roast beef. Cook and stir each group separately, chopping the beef into smaller pieces as it cooks, and seasoning with salt and seasoned salt.
  • When the vegetables are tender and the beef is hot, place the slices of provolone cheese over the beef to melt. Turn off the griddle. Scoop the cheesy grilled beef into sandwich rolls, and top with the onions and peppers.

Nutrition Facts : Calories 741.1 calories, Carbohydrate 76.6 g, Cholesterol 93.7 mg, Fat 25.7 g, Fiber 5.8 g, Protein 50.4 g, SaturatedFat 12.8 g, Sodium 2697.7 mg, Sugar 8.2 g

1 (8 ounce) can sliced mushrooms, drained
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
8 slices provolone cheese
salt to taste
seasoned salt to taste
1 pound thinly sliced roast beef
4 submarine rolls, halved

GOURMET BARBECUE BEEF SANDWICHES

These beef sandwiches were a tradition in my family on winter vacations after a long day of snow skiing, but they're a hit anytime we make them. Serving the savory barbecue beef on croissants with melty provolone cheese makes the sandwiches a little more special. -Katie Anderson, Vancouver, Washington

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 12 servings.

Number Of Ingredients 7



Gourmet Barbecue Beef Sandwiches image

Steps:

  • Rub roast with salt and pepper. Place in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Slice beef; return beef and cooking juices to slow cooker. Add barbecue sauce; heat through. Place croissant bottoms on a baking sheet; top with cheese. Broil 4-6 in. from heat until cheese is melted, 1-2 minutes. Top with beef; if desired, serve with optional toppings. Replace croissant tops.

Nutrition Facts : Calories 511 calories, Fat 25g fat (13g saturated fat), Cholesterol 125mg cholesterol, Sodium 805mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 2g fiber), Protein 33g protein.

1 beef rump roast or bottom round roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup barbecue sauce
12 croissants, split
12 slices provolone cheese
Optional ingredients: Tomato slices, lettuce leaves and red onion slices

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



Roast Beef Sandwiches with Caramelized Onions image

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

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
2 tablespoons butter or margarine
1 red onion, sliced, separated into rings
1 tablespoon packed brown sugar
1 tablespoon water
1/4 cup Dijon mustard
1 lb thinly sliced cooked roast beef (from deli)
10 slices (3/4 oz each) provolone cheese

GRILLED PROVOLONE, TOMATO AND OREGANO SANDWICH

From George Foreman. Would be great with fresh oregano!! Added some fresh basil and instead of the tablespoons of olive oil, used a spray bottle to save a few calories!! :)

Provided by Redsie

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Grilled Provolone, Tomato and Oregano Sandwich image

Steps:

  • Use a serrated knife to slice off the domed top of the baguette, removing just a half inch or so (either discard, or butter and then toast on the grill, cut into cubes, and toss into a salad). Then slice the baguette in half horizontally.
  • Combine the olive oil, oregano and garlic powder in a small bowl. Drizzle the mixture over both baguette halves.
  • Preheat the grill to medium.
  • Arrange half the cheese slices over the bottom half of the baguette, followed by the tomato slices. Sprinkle with the salt and pepper, then add the remaining provolone. Top with the remaining baguette half.
  • Grill the sandwiches for about 3 minutes, until the cheese melts. Cut the sandwich into 4 pieces and serve immediately.

Nutrition Facts : Calories 379.6, Fat 19.2, SaturatedFat 8.5, Cholesterol 29.4, Sodium 657.9, Carbohydrate 34.5, Fiber 2.1, Sugar 3.3, Protein 17.9

1 (12 inch) baguette
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
6 ounces provolone cheese, thinly sliced
2 beefsteak tomatoes, sliced
salt and pepper

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