Yuma Dip Sandwiches Food

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YUMA DIP SANDWICHES



Yuma Dip Sandwiches image

Marinated top round on French bread with onions and mushrooms, dipped in a Southwestern-style cheese sauce. Excessive and indulgent--but way, way, satisfying! Fun guest or party food.

Provided by Trudy W. Schuett

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time P1DT30m

Yield 7

Number Of Ingredients 9

3 pounds top round roast
1 (16 ounce) bottle Italian-style salad dressing
1 onion, thinly sliced
8 ounces fresh mushrooms, sliced
4 tablespoons butter
2 (1 pound) loaves French bread
1 pound processed cheese food (eg. Velveeta), cubed
1 cup salsa
¼ cup chopped jalapeno stuffed green olives

Steps:

  • Place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.
  • When meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.
  • In a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. Set aside.
  • Broil the meat for 5 to 7 minutes per side for medium rare. Remove from oven and slice thinly against the grain. Place slices evenly on the bread and cover with the onion mixture.
  • In a microwave-safe bowl, combine the cheese, salsa and olives. Microwave for 3 to 4 minutes on high, or until the cheese is melted. Stir well and serve with the sandwiches.

Nutrition Facts : Calories 1145.4 calories, Carbohydrate 91.9 g, Cholesterol 163.3 mg, Fat 54.4 g, Fiber 4.3 g, Protein 71.5 g, SaturatedFat 19.8 g, Sodium 3411.2 mg, Sugar 16.4 g

YUMA DIP SANDWICHES



Yuma Dip Sandwiches image

Marinated top round on French bread with onions and mushrooms, dipped in a Southwestern-style cheese sauce. Excessive and indulgent--but way, way, satisfying! Fun guest or party food.

Provided by Trudy W Schuett

Categories     Beef Sandwiches

Time P1DT30m

Yield 7

Number Of Ingredients 9

3 pounds top round roast
1 (16 ounce) bottle Italian-style salad dressing
1 onion, thinly sliced
8 ounces fresh mushrooms, sliced
4 tablespoons butter
2 (1 pound) loaves French bread
1 pound processed cheese food (eg. Velveeta), cubed
1 cup salsa
¼ cup chopped jalapeno stuffed green olives

Steps:

  • Place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.
  • When meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.
  • In a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. Set aside.
  • Broil the meat for 5 to 7 minutes per side for medium rare. Remove from oven and slice thinly against the grain. Place slices evenly on the bread and cover with the onion mixture.
  • In a microwave-safe bowl, combine the cheese, salsa and olives. Microwave for 3 to 4 minutes on high, or until the cheese is melted. Stir well and serve with the sandwiches.

Nutrition Facts : Calories 1145.4 calories, Carbohydrate 91.9 g, Cholesterol 163.3 mg, Fat 54.4 g, Fiber 4.3 g, Protein 71.5 g, SaturatedFat 19.8 g, Sodium 3411.2 mg, Sugar 16.4 g

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