E Z Hot Beef Sandwiches Food

HOT ROAST BEEF SANDWICHES

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!

E-Z HOT BEEF SANDWICHES

Steps:

• Put beef roast in roasting pan.
• Mix the three soups together.
• Cover the meat with mixed soups.
• Cover roaster and bake in 250 degree oven for 6-8 hours or until tender.
• Remove from the oven and with two forks, shred the beef and leave in roaster with the gravy. Stir to mix.
• Serve on hamburger buns.
• Can be put in crock pot, on low, until serving time.

HOT BEEF SANDWICH

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.

PDQ HOT BEEF SANDWICHES

Steps:

• Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
• Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
• Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

HOT ROAST BEEF SANDWICHES

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.

CHICAGO-INSPIRED ITALIAN BEEF SANDWICH

Steps:

• Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
• Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
• Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
• Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
• Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
• Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
• Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

QUICK & TASTY HOT BEEF SANDWICHES

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.