Best 5 Big Thick Buttery Roast Beef N Cheddar Sammies Sandwiches Recipes

BIG THICK BUTTERY ROAST BEEF 'N CHEDDAR SAMMIES / SANDWICHES

Steps:

• For each sandwich:.
• Spread 1/2 teaspoon horseradish on each slice of bread.
• Melt 1 tablespoon butter (or more) in a skillet on medium-low heat. Add a slice of bread to skillet and pile on 1/4 lb. warm roast beef. Top with second bread slice.
• Cook for 4 or 5 minutes until bread is golden. Carefully flip sandwich over. Lift top bread slice and insert a thick slice of cheddar cheese. Cook another 5 minutes until cheese begins to melt and bread is golden.
• Repeat with each sandwich. Makes 4 sandwiches.
• Serve warm, with a pickle spear and chips, add a cup of soup or side salad for a more substantial meal. Avocado Horseradish Spread recipe #284084 makes a lovely sandwich dip.

PHILLY CHEESE STEAK

Steps:

• Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
• Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
• Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
• Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

BROILED ROAST BEEF 'N CHEESE ENGLISH MUFFINS

Steps:

• Lightly spray cookie sheet.
• Put muffins on sheet.
• Mix together hash, ketchup, onion, parsley flakes, and oregano. Divide mixture on muffins.
• On each muffin, add two tablespoons cheese.
• Broil for 8 to 10 minutes or until cheese is bubbly and meat mixture is hot.
• Makes either 4 servings or cut each muffin into fourths and serve as a "nosh".

HOT CHEDDAR BEEF SUBMARINE SANDWICHES

Steps:

• Cut a thin slice off the top of each submarine bun; set top aside.
• Hollow out bottom of bun, leaving a 1/2 inch shell; reserve 1/2 cup of bread.
• In a skillet, cook beef, green pepper, onion, and garlic until meat is browned; drain.
• Stir in soup, Worcestershire, reserved bread, and oregano; mixing well.
• Spoon mixture into buns; top each with a slice of cheese.
• Replace tops.
• Place sandwiches on an ungreased baking sheet.
• Bake at 350 degrees for 5-7 minutes or until cheese is melted.

VERSATILE ROAST BEEF IN THE CROCK POT

Steps:

• Put sliced onions into the bottom of the crock pot.
• Place trimmed meat into crock pot. Top with minced garlic, salt, pepper, and the green chilies (if using, see variations below).
• Cover and cook on low 10 to 12 hours (high 5 to 6 hours), or until meat is tender and flakes easily with a fork, and onions are golden and caramelized. Please note that cook times may vary with different crock pot models.
• Remove beef to a cutting board or pan. At this stage you may slice meat in the traditional fashion and serve with mashed potatoes, gravy and vegetables for a traditional sit-down roast beef dinner, -or- shred the meat for sandwiches (see below). Shred meat using two forks, then use a slotted spoon to scoop out caramelized onions (and chiles, if using) and stir into the shredded beef mixture.
• Reserve some of the stock for au jus dipping, if desired. The remaining stock makes a great gravy (thicken with a little flour or cornstarch), or soup base, or save for another use.
• VARIATIONS:.
• Italian Sandwiches:.
• Use a 10 ounce jar of peperoncinis (undrained) and a 1-ounce packet Good Seasons Italian seasonings in place of the green chiles & seasonings; serve with a slice of provolone on French or Italian mini-rolls.
• Barbecue Beef Sandwiches:.
• Substitute about 2 cups barbecue sauce for the mild green chilies; serve on buttered mini-rolls.
• -Or- serve meat in tacos with all the trimmings, or use for Easy Cheesy Beef Enchiladas #276142, or Big Thick Buttery Roast Beef 'n Cheddar Sammies #283972 -- the possibilities are endless.
• Leftovers are awesome, enjoy!