Creamy Onion Beef Sandwiches Food

THE ROAST BEAST MASTER WITH CRISPY ONIONS AND CREAMY HORSERADISH SAUCE

Steps:

• For the horseradish sauce: In a bowl, mix the mayonnaise, sour cream, horseradish, honey and Dijon. Season with salt and pepper.
• For the onions: Pour the buttermilk over the onions and let them sit for about 30 minutes.
• Heat 3 inches of oil to 350 degrees F in a medium Dutch oven.
• Whisk together the flour, cayenne, paprika and some salt and pepper. Remove the onions from the buttermilk and toss them in the flour until thoroughly coated. Fry in batches until the batter is golden, 2 to 3 minutes. Let drain on paper towels and season with salt while hot.
• For the sandwich build: On the toasted onion rolls, begin with a slice of Cheddar, pile the meat high, add as many crispy onions as the sandwich will hold and schmear the top bun with a healthy portion of horseradish sauce.

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS

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.

CHEESY ONION-TOPPED BEEF SANDWICHES

Steps:

• Heat oven to 400°F. Bake onion rings on ungreased large cookie sheet as directed on package.
• Meanwhile, toast bread. Spread each toasted bread slice with mustard-mayonnaise sauce. Top each with beef; sprinkle with garlic-pepper blend. Top each with tomato slices.
• Remove cookie sheet from oven. Push onion rings to one side of cookie sheet. Place sandwiches on cookie sheet; top each with cheese slice and onion rings.
• Return to oven; bake an additional 6 to 8 minutes or until sandwiches are thoroughly heated and cheese is melted.

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.

ONION LOOSE-MEAT SANDWICHES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, salt and pepper until blended. Gradually add soup. Bring to a boil; cook and stir for 2 minutes or until thickened. , Spoon onto buns; top with cheese and pickles if desired.

FRENCH ONION ROAST BEEF PULL-APART SANDWICHES

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.

CREAMY ROAST BEEF SANDWICHES

Steps:

• Cook onions in butter in medium skillet on medium heat until tender, stirring frequently. Add cream cheese and milk.
• Reduce heat to low and cook until cream cheese is completely melted and mixture is well blended, stirring occasionally. Stir in horseradish.
• Take the sauce of the heat and set aside.
• Fill pita pockets evenly with meat, tomatoes and lettuce.
• Drizzle with the horseradish sauce.
• Enjoy!

ROAST BEEF SANDWICHES WITH SWEET-AND-SOUR RED ONIONS AND BLUE CHEESE

Steps:

• Combine onions, vinegar, and sugar in medium bowl; sprinkle with salt and pepper. Let stand until onions are soft, tossing occasionally, at least 1 hour and up to 4 hours.
• Place bottom halves of rolls on work surface. Sprinkle with cheese. Top each with 3 tomato slices, then 1/4 of roast beef. Top each with 1/2 cup watercress, then 1/4 of pickled onions. Cover with tops of rolls. Cut each sandwich in half.

ROAST BEEF SANDWICHES WITH MUSHROOM & ONION GRAVY

Steps:

• Slice English muffins and toast them until light brown.
• In a 10" nonstick skillet, melt butter over medium heat.
• Add onion and mushrooms; cook and stir 3-4 minutes or until onion is crisp-tender.
• Then add garlic and saute for 30 seconds to 1 minute longer.
• Reduce heat to medium-low; stir in gravy, white wine, Worcestershire sauce, thyme, and black pepper to taste.
• Add beef slices to gravy mixture.
• Cook over medium-low heat 2-3 minutes or until hot.

LOOSEMEAT SANDWICHES II

Steps:

• In large skillet over medium heat, cook ground beef until brown, 5 to 10 minutes. Drain. Return meat to skillet, with soup. Simmer until heated through, 5 minutes. Serve hot.