In saucepan, heat roast beef in au jus.
Coarsely chop jar of
In a medium pot simmer roast beef slices, consomme, and soup until fully cooked.
Meanwhile, slice hoagie rolls in half lengthwise, sprinkle with garlic and toast until golden brown.
Once the meat has heated through and cooked down, place on half of the hoagie rolls and top with slices of cheese as needed to cover meat.
Broil until cheese melted and bubbly.
Spread mayo on other half of hoagie rolls and top, cutting sandwich in half diagonally.
Cut on a diagonal and serve with au jus on the side.
mbined method for cooking the Roast Beef and the Yorkshire Pudding:
Preheat
Italian-style seasoning and half the mozzarella cheese and mix well. Place
Wrap grated cucumber in a clean kitchen towel; squeeze to release liquid from cucumber. Transfer grated cucumber to a bowl.
Mix cream cheese, dill, salt, and black pepper into grated cucumber.
Spread cream cheese mixture over bread slices.
Divide roast beef and cucumber slices on 5 slices bread and place another slice of bread spread-side down on top to make 5 sandwiches.
awaiian bread rolls and cover each with 1 slice roast beef and 1 slice
Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart shallow baking dish with cooking spray.
Stir eggs and cream of mushroom soup together in a large bowl until smooth. Stir Cheddar cheese, roast beef, and black pepper into the egg mixture.
Bake in preheated oven until set in the the center and golden brown on top, 45 to 50 minutes.
Wash and cut potatoes into 1-inch long strips.
Melt butter in black frypan.
Add potatoes; coat with butter.
Bake until tender, turning several times, at 350\u00b0.
When potatoes are light brown, add roast beef and stir lightly.
Cook about 15 minutes, until beef is hot.
Heat a sandwich grill or pan on medium -low heat while preparing the sandwiches.
Take 8 pieces of bread and spread 1Tbs. of mayonnaise on each slice.
Add roast beef and smoked gouda cheese to 4 slices of bread with mayonnaise. Top with the other 4 slices of bread with mayonnaise.
Add butter to pan or top the sandwich with spreadable butter and grill til lightly browned. Repeat til you have 4 sandwiches grilled.
Serve with pickles and your favorite chips, if desired.
Combine horse radish and mayonnaise.
Spread mixture on lettuce leaves.
Top with roast beef and watercress.
Roll up leaves, securing with toothpicks, and serve.
Spread mayo on tortilla, layer lettuce, tomato slices, roast beef and crumbles of chevre cheese in the middle of the top half of tortilla.
Fold bottom half up and then fold over both sides tightly.
Note: If you are like me and can't get your wraps to stay tight, wrap in a paper towel to help with fall apart messes.
Lay out tortillas. Spread each tortilla with 2 tablespoons mayonnaise.
Layer each tortilla with 4 slices each of ham, Swiss cheese, roast beef, and American cheese.
Roll up and secure with toothpick. Enjoy!
Preheat oven to 350\u00b0.
Wash beef roast and place in pan with 1 1/2 cups of water.
Cover and seal with aluminum foil; bake until done.
Remove roast.
Add au jus mix to roast drippings, along with 3 cups of water.
Stir and cook over medium heat.
Slice or chunk roast and serve on toasted steak rolls.
Serve au jus gravy on side for dipping sandwich.
Serve with potato chips and cranberry sauce.
Massage into roast.
Place roast in a slow cooker and pour entire
Mix 1/4 cup water with corn starch; bring to a boil, stirring constantly.
When thickened, brush buns with mixture.
Sprinkle with mixed coarse salt and caraway seed.
Put in 350 degree Fahrenheit oven for 4 minutes or until bread is warm and seeds dry.
Meanwhile, in a pan, mix au jus sauce and 2 cups water; bring to a boil.
Add shaved roast beef to au jus and heat.
Dip top of sandwich, on the bottom side, with juice.
Stack beef, divided into fourths, onto bottom of sandwich.
Top roast beef with a little horseradish.
he au jus mix according to package directions. Add the sliced roast beef, and simmer
Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place
ace roast fat side up. season well with salt, pepper and garlic
In a large saute pan heat oil over medium-high. Add chopped garlic and cook for two minutes.
With your hands, shred the roast beef and add to the pan with the gravy. Cook for a couple of minutes, stirring well to allow the garlic to permeate the meat.
Add both the can of tomatoes and green chiles, including the liquid. Stir well and let simmer 3-5 minutes.
Stir in chopped olives and let simmer another 3-5 minutes.
Stir in cooked rice and salt and pepper and let simmer yet another 3-5 minutes.
Serve and enjoy!
eppers in half and remove core and seeds. Slice and then cut slices