Best 6 Dago Beef Sandwiches Recipes

DAGO BREAD

Steps:

• 1. Let frozen bread thaw and double in size.Pat each loaf out in 9x13 pyrex dishes. Spread 1/2 jar mexican cheese whiz on each loaf.[you may have to heat cheese so it will spread easily] Brown ground beef,onions,and chopped green pepper. Drain, Put meat mixture 1/2 on each loaf. Top with pepperoni and mozarella cheese. Fold bread dough over the filled side and press edeges to seal. Bake til brown 400 degrees 15 to 20 minutes

DRIP BEEF SANDWICHES

Steps:

• Sprinkle the chuck roast with salt and pepper.
• Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
• Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
• Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
• To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.

DAGO BEEF SANDWICHES

Steps:

• 1. FLOUR AND BROWN ROAST ON ALL SIDES IN A LARGE POT. ADD ONION SOUP MIX WITH THE AMOUNT OF WATER IN DIRECTIONS.SIMMER ROAST UNTIL TENDER. COOL; REMOVE ROAST AND SHRED INTO SMALL PIECES. RETURN MEAT TO THE SOUP AND ADD SPICES, SIMMER FOR 1 HOUR TO ALLOW FLAVORS TO MIX. IN A FRYING PAN SAUTE GREEN PEPPERS AND ONIONS IN OIL OR BUTTER TILL JUST ABOUT DONE BUT WITH A CRUNCH TO THEM.PLACE BEEF AND PEPPER AND ONION MIXTURE ON YOUR FAVORITE FRENCH BREAD AND SERVE.

THE BEST ROAST BEEF FOR SANDWICHES

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.

MACHACA BEEF DIP SANDWICHES

Steps:

• Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with guacamole or salsa if desired and the cooking juices. Freeze option: Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls, with guacamole and salsa if desired.

SAVORY BEEF SANDWICHES

Steps:

• Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls.