Hot Roast Beef Sandwiches Recipes

Steps:

• Place beef roast, water, dry onion soup mix and as much salt/pepper as desired in crock pot and cook on low for 9-10 hours.
• Whisk flour and water together for gravy until smooth and set aside.
• When roast is tender and done, pour broth into a saucepan and bring to boil on stove top.
• Add 2 beef bouillon cubes and Gravymaster to boiling broth.
• Then add flour and water mixture to boiling broth until desired consistency is reached for your gravy.
• Cut up beef roast and arrange pieces between two slices of bread.
• Smother sandwich (and french fries) with gravy and ENJOY!

Steps:

• Cook beef until tender.
• Pull apart into shreds, saving beef juice.
• Use no salt as this contains boullion.
• Mix all ingredients into beef mixture and reheat.
• Perfect in a crockput.
• Serve on fresh rolls.

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!

Steps:

• Preheat the oven to 350 degrees F.
• Slice the rolls in half and place the bottoms in a single layer in a 9-by-13-inch dish.
• Mix the salad dressing and some hot sauce together in a small bowl. Spread the mixture on the rolls in the dish. Layer on the roast beef and then the cheese over the rolls. Place the top halves of the rolls on the cheese.
• In a small saucepan over medium-low heat, melt the butter with the lemon pepper, mustard and Worcestershire sauce. Drizzle or brush the butter mixture over the sandwiches. Cover with foil.
• Bake until the cheese melts, 10 to 12 minutes. Uncover and cook until lightly browned, about another 2 minutes. Serve hot.

Steps:

• Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler.
• Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
• Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.

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.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
• Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.

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.

Steps:

• Slice the roast into thin or thick slices as desired.
• Warm the slices of roast in microwave or oven.
• Heat the gravy in the microwave or on the stove top.
• Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
• Lightly toast or leave untoasted the sliced bread.
• Lay two slices of the sliced bread side-by-side on each plate.
• Lay one slice of warmed meat on each slice of bread.
• Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
• Serve at once or reheat each plate in the microwave.

Steps:

• Combine dressing and water in medium microwaveable bowl. Add meat; toss lightly. Cover with plastic wrap, turning back 1 corner to vent.
• Microwave on HIGH 45 sec. or until heated through; mix lightly.
• Spoon meat mixture evenly onto bottom halves of buns; sprinkle with cheese. Cover with tops of buns.

Steps:

• On plate put mashed potatoes.
• Put slices of bread beside the potato.
• Put slices of pot roast on bread.
• Pour gravy on top of everything
• Cook in microwave 3 minutes or until hot.

Steps:

• Preheat the oven to 350 degrees.
• Melt lard in the dutch oven or very heavy bottomed pot with lid, over medium high heat.
• Salt & pepper all sides of roast.
• When the lard is starting to give off a "hot" smell, place roast in the pot.
• Sear the roast on each side for 1 minute to help sear in the juices.
• Place garlic cloves & onion slices all around the roast & stir to brown them a bit (don't carmelize the onions).
• Mix the Kitchen Bouquet in with 2 cups of water. Pour the water mixture over the roast. Bring to a boil.
• Cover tightly and place in a lower portion of the oven. Roast for 1 hour. Half way through the roasting time, turn the roast over.
• Once done, place the roast on a plate and cover with foil to keep warm (actually hot). Place dutch oven back on the stove over medium heat.
• Mix together cornstarch & 1/2 cup water. Stir into dutch oven while mashing up the garlic cloves. Bring to a boil & season to taste. Remove from stove.
• Slice roast & place back into the dutch oven- serve on toast with mashed potatoes.
• Enjoy!

Steps:

• In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. , Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.