ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
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.
BEEF GYROS WITH TZATZIKI SAUCE
A gyro is a Greek sandwich made of thin slices of roasted meat, served on pita bread with a cucumber-yogurt sauce. In this recipe, lean ground beef is seasoned with oregano and marjoram, pressed into a loaf pan, baked and thinly sliced to fill the pita.
Provided by EatingWell Test Kitchen
Categories Healthy Beef Recipes
Time 1h15m
Number Of Ingredients 22
Steps:
- Prepare Tzatziki Sauce: In a small bowl stir together Greek yogurt, cucumber, red wine vinegar, dill, minced garlic and salt. Cover and chill up to 4 hours until ready to serve.
- Prepare Beef Gyros: Preheat oven to 325 degrees F. Line a 9x5-inch loaf pan with parchment paper; coat paper with cooking spray.
- In a food processor combine the 1 cup onion and the water; cover and process until smooth. Press pureed onion through a fine-mesh sieve to remove excess liquid; discard liquid. Return onion to food processor. Add the ground beef, egg, bread crumbs, oregano, marjoram, garlic, salt and pepper). Cover and process until mixture forms a paste.
- Lightly press meat mixture into prepared loaf pan. Place loaf pan in a 13x9-inch baking pan. Pour enough boiling water into baking pan to reach halfway up sides of loaf pan. Bake 35 to 40 minutes or until done (160 degrees F) (see Tip). Drain off fat. Cool 10 minutes. Remove; cut into slices about 1/4-inch thick.
- Fill pita bread with meat, tomato, cucumber and red onion slices; top with cheese. Serve with Tzatziki Sauce.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 18.7 g, Cholesterol 63.7 mg, Fat 6.7 g, Fiber 6.9 g, Protein 23.7 g, SaturatedFat 2.3 g, Sodium 609.5 mg, Sugar 4.1 g
BEEF GYROS
Going out to restaurants got to be expensive for our family, so I came up with this homemade beef gyro. Usually, I set out the fixings so everyone can assemble their own. My husband and our two busy teens request them often. -Sheri Scheerhorn, Hills, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine salad dressing and cucumber; set aside. In a large skillet, cook beef in oil over medium heat until no longer pink. , Layer half of each pita with steak, tomato, olives, onion, cheese, lettuce and dressing mixture. Fold each pita over filling; secure with toothpicks.
Nutrition Facts : Calories 654 calories, Fat 41g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1086mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
ROAST BEEF GYRO SANDWICH
See how tasty roast beef stars in our Greek-style Gyro sandwich. Tomatoes, cucumbers and Greek yogurt add even more flavor to our Roast Beef Gyro Sandwich.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine yogurt and cucumbers
- Separate meat slices; place on microwaveable plate. Cover with paper towel. Microwave on HIGH 45 sec. or just until warmed; place on flatbreads.
- Top with tomatoes, onions, pepper and yogurt mixture; fold in half.
Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
COPYCAT ARBY'S GYRO
Make and share this Copycat Arby's Gyro recipe from Food.com.
Provided by Jonathan Melendez
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place the onion in a food processor and pulse until finely chopped. Add the ground lamb and beef, the seasoning blend, 1 teaspoon salt, 1 teaspoon black pepper, and 2/3 of the grated garlic. Process until evenly combined and smooth.
- Transfer the mixture to a 7x4-inch loaf pan. Place a piece of plastic wrap on top and press down firmly. Discard the plastic wrap and give the pan a few taps on the counter to make sure the mixture is compact as possible. Cover the pan tightly with foil and chill for at least 30 minutes or up to 3 hours.
- In the meantime, in a medium bowl, stir together the yogurt, cucumber, parsley, dill, lemon juice, remaining garlic, salt and pepper until evenly combined. Cover with plastic wrap and chill until ready to use.
- Place the loaf pan into a larger baking dish and then pour in hot water about half way up the loaf up, to create a steam bath. Bake in a preheated 325 degree F oven for about 1 hour. Carefully remove from the oven and drain the hot water. Unwrap the foil from the loaf pan and drain off any accumulated grease. Allow the meatloaf to cool for about 10 minutes before transferring to a cutting board and cutting into thin slices.
- Place a large skillet over medium-high heat with the olive oil. Once very hot, add the sliced meat and cook, stirring occasionally, until browned and slightly crispy.
- To assemble the gyros, warm the pitas in the oven for a few minutes or in a dry skillet, to make them pliable. Spread each pita with the tzatziki yogurt. Sprinkle with lettuce, tomato slices, onion slices and some of the sautéed meat. Fold over and serve immediately.
Nutrition Facts : Calories 473.1, Fat 35.1, SaturatedFat 13.7, Cholesterol 112, Sodium 606.2, Carbohydrate 9.4, Fiber 1.8, Sugar 5, Protein 29.4
HOT ROAST BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 sandwiches
Number Of Ingredients 10
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!
BEEF GYRO
Gyros is a Greek dish consisting of meat, tomato, onion, and tzatziki sauce and is served with pita bread. YUM!
Provided by jennifer_russell
Categories World Cuisine Recipes European Greek
Time 20m
Yield 5
Number Of Ingredients 14
Steps:
- Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes.
- Layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring edge of each pita over the filling and secure with a toothpick.
Nutrition Facts : Calories 496.7 calories, Carbohydrate 41.5 g, Cholesterol 74 mg, Fat 24.1 g, Fiber 3.1 g, Protein 28.9 g, SaturatedFat 8.7 g, Sodium 732.5 mg, Sugar 9 g
THE BEST ROAST BEEF FOR SANDWICHES
The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.
Provided by Melissa Clark
Categories dinner, lunch, roasts, sandwiches, main course
Time 6h45m
Yield 6 to 10 sandwiches
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
- When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
- Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
- Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
- Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams
TRADITIONAL GYROS
I absolutely love being able to make my own gyros at home! You have to try them!
Provided by BetterCookingForSingleFathers
Categories World Cuisine Recipes European Greek
Time 3h15m
Yield 12
Number Of Ingredients 19
Steps:
- Place onion in a food processor and blend until finely chopped. Transfer onion to a piece of cheese cloth and squeeze out the liquid. Place onion in a large bowl.
- Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides.
- Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.
- Thinly slice the gyro meat mixture.
- Spread 1 tablespoon hummus onto each pita bread; top each with gyro meat mixture, lettuce, tomato, red onion, feta cheese, and tzatziki sauce.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 42.8 g, Cholesterol 60.6 mg, Fat 40.8 g, Fiber 3 g, Protein 22.4 g, SaturatedFat 6.7 g, Sodium 620 mg, Sugar 4.1 g
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- Heat oil in a medium skillet and add sliced beef, Worcestershire sauce, lemon pepper, paprika, ½ teaspoon garlic powder, black pepper. Cook to heat through.
- To make the Tzatziki sauce, mix finely diced cucumber, diced red onion, vinegar, yogurt, and remaining seasonings. Let sit, covered, in fridge. Can make ahead.
- Lightly brush olive oil on flat bread and pan fry over low heat until soft and warmed. Fill with beef, tzatziki, feta, tomato, remaining cucumber, and olives. Serve!
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