Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
Use the remaining broth to dunk your sandwich into.
Yummy!
In saucepan, heat roast beef in au jus.
Coarsely
salt, and pepper.
Add beef broth (reserve 1/2 a
lass measure, add water, instant beef bouillon and dry onion soup
br>Place two slices of roast beef and one slice of cheddar
Lightly toast sourdough in toaster. (This will keep the sandwich crisp).
Lay the two slices of sourdough on a bread board, side by side.
On one side, place cheddar cheese, Ortega chilies and roast beef.
On other side, place Jack cheese, and tomato slices.
Both sides are loaded from the bread up.
Close Sandwich and cook in 1T butter on each side. Cook very slowly, so all fillings are warm and cheese is melted.
Open up hoagie rolls and lay on roast beef.
Over top of that place potatoes and onions.
Top with gravy and then cheese.
Bake on 350 for 10 minutes and then broil for 3.
Combine mayo, tobasco, and cilantro in a small bowl.
Spread mayo mixture on both sides of bread.
Layer roast beef, cheese, lettuce, and avacado, sprinkle lightly with salt.
Lightly press on top layer of bread.
If using large loaf, cut into portions, and serve.
nd top that with the roast beef. Top with the remaining mozzarella
Combine mayonnaise and horseradish.
Fill rolls with roast beef, lettuce, tomato, onion and mayonnaise mixture.
Serves 4.
Combine mayo with horseradish.
Butter rolls - this is important as the butter makes a 'lining' to prevent the roll from getting too soggy, and it tastes good too.
Fill rolls with layers of remaining ingredients.
Season roast beef with lots of salt and freshly ground pepper.
Top with mayonnaise.
Preheat oven on broiler setting.
Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.
Place roast beef and cheese between two slices of bread. Butter outsides and grill.
Season with mayonnaise and horseradish.
Combine first 3 ingredients.
Spread mixture on bread slices.
Layer lettuce, roast beef, tomato slices and onion.
iking. Set aside.
Fry roast beef just until heated through.
Place roast beef on bottom half of bagel. Top with smoked cheddar. Top with mayonnaise and mustard (if desired), and finish with alfalfa sprouts.
Spread cream cheese on top half of bagel, and place atop sandwich.
This is absolutely delicious if you have a steamer available - however a George Foreman grill or a toaster oven for a few minutes will warm the sandwich also.
Combine mayonnaise dressing, mustard and horseradish in a small bowl.
Using a serrated knife, slice sandwich breads in half horizontally.
For each sandwich spread one bread half with mayonnaise mixture.
Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread.
To serve, cut each sandwich in half.
iquid reduce by half. Add beef broth and simmer for 5
On one of the slices, spray a little olive oil and grind some black pepper on top. Place basil leaves, then roast beef slices, and cheese on that slice.
On the second slice, lightly spread some wasabi mayonnaise.
Put both slices separately in the toaster oven and bake until the cheese melts.
When the sandwich is done toasting, place tomato slices on the cheese and top it off with the second slice of bread.
Cut into halves and serve!
Brown roast rolled in flour.
Cook all day in slow cooker or crock-pot.
After 4 hours, slice and put back in juice and continue cooking.
Great for a quick hot beef sandwich.
Freezes well for individual servings.