Garlic Beef Sandwiches Food

GARLIC ROAST BEEF SANDWICHES

Steps:

• Bake garlic gread according to package directions.
• Meanwhile; in a large skillet, saute the mushrooms, onion, and garlic in butter until vegetables are tender.
• Stir in Worcestershire sauce.
• Layer each half of garlic bread with roast beef, mushroom mixture and cheese.
• Return to oven.
• Bake 1 or 2 minutes longer or until cheese is melted.
• Slice and serve immediately.

GARLIC-BEEF SANDWICHES

Steps:

• On cut surfaces of each roll, spread 1 tablespoon mayonnaise.
• Evenly divide beef, spinach and tomatoes among roll bottoms. Cover with roll tops. Secure with toothpicks; cut each sandwich in half.

SPICY GARLIC ITALIAN BEEF SANDWICHES

Steps:

• Place roast in crock pot.
• Cover with beef broth and beer.
• Add pepperoncinis, pepperoncini juice, and 1 garlic clove, minced.
• Cook on high for 1-2 hours.
• Turn to low, cook additional 6-8 hours.
• Split meat with fork as soon as meat will separate.
• Prior to serving, prepare warm garlic bread with Italian bread, butter, and remaining garlic.
• Toast bread with provolone cheese until lightly browned.
• Serve with beef, peppers, and juice.

ROAST BEEF DIP SANDWICH WITH HERBED GARLIC AU JUS

Steps:

• To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring ofte, about 1 minute. Do no let garlic brown.
• Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).
• You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.
• To make and serve sandwiches: Reheat au jus. Split bagueette pieces and spread each side evenly with Boursin cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.

PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)

Steps:

• Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like).
• If this isn't your style, just push the garlic slices in with your finger.
• In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
• Remove to a dish and reserve.
• To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
• Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
• Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--).
• Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through.
• Serve steaks and onions on warmed crusty sandwich rolls.

BROILED ROAST BEEF SANDWICHES ON GARLIC BUNS

Steps:

• Set oven to broiler heat (set oven rack to second-highest position).
• Spread the softened butter on each slice of bread, then sprinkle liberally with garlic powder and a little salt.
• Place in a toaster oven until toasted.
• After the bread has been toasted spread liberally with mayonnaise.
• Divide the roast beef over each bun then spread mustard over the beef.
• Top beef with onion slices, then with tomato slices, sprinkle the tomato with salt and black pepper.
• Top each sandwich with slices of mozzeralla cheese.
• Place under the broil for about 3 minutes or until the is bubbly (watch closely these brown quickly!).