Best 7 Roast Beef Melts Recipes

ROAST BEEF SWISS MELT

Steps:

• Thinly slice your roast beef and toss in the thickened braising liquid. I just warmed the sliced roast beef in the original Dutch oven over medium heat; stirring frequently.
• Line a baking sheet with aluminum foil and preheat your broiler.
• Toast two pieces of bread and spread a thin layer of horseradish on one side. Place the toasted bread horseradish side up on your baking sheet.
• Layer sliced roast beef onto horseradish to your desired height.
• Place a slice of Swiss cheese on top of each open-faced sandwich and place under the broiler until the cheese is melted.
• While the sandwich is broiling, toast two more slices of bread and spread a thin layer of coarse grained mustard on one side of each.
• Remove sandwiches from the oven and top with second slice of bread, cut in half, and serve immediately.

ROAST BEEF MELTS

Steps:

• Position a rack in the upper third of the oven and preheat to 400°.
• Line a baking sheet with foil.
• Place the bread on the baking sheet and lightly toast one side in the oven, about 3 minutes; set aside.
• In the microwave or a skillet, cook the bacon until crisp; drain on paper towels.
• In a medium bowl, stir together the mayonnaise and horseradish.
• Spread about a tablespoon of the mixture on each toast slice.
• Toss the coleslaw mix and vinegar with the remaining mayo mixture in the bowl.
• Season with salt and pepper.
• Arrange 2 slices bacon on each toast slice. Layer the roast beef over the bacon and top each with a mound of slaw.
• Cover each toast with Swiss cheese and bake until the cheese is bubbly, about 5 minutes.

CHEESY ROAST BEEF MELT

Steps:

• Spread cut sides of roll with dressing, then mustard. Fill with 2% Milk Singles and meat.
• Wrap sandwich in paper towel.
• Microwave on HIGH 30 to 35 sec. or until 2% Milk Singles are melted.

ROAST BEEF MEMPHIS MELTS

Steps:

• Mix first 3 ingredients in small bowl. Spread bread slices with dressing mixture; fill with remaining ingredients to make 2 sandwiches.
• Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

MELT IN YOUR MOUTH ROAST BEEF

Steps:

• Put garlic through press and rub into all sides of roast.
• Dredge meat in flour and brown on all sides in oil in frying pan.
• Do not let it scorch.
• Transfer meat to roasting pan and add the rest of ingredients.
• Cover and bake at 325 degrees for 4 hours, or until meat is tender, turning roast every half hour.
• (Don't skip this step... turning it every half hour ensures a juicy, melt-in-your-mouth roast) When done, remove from pan and cover with aluminum foil.
• Strain stock, pressing as much liquid as possible from vegetables.
• Pour stock into saucepan and bring to a boil.
• Stir in mixture of flour and water and cook until thickened.

DRIPPING ROAST BEEF SANDWICHES WITH MELTED PROVOLONE

Steps:

• Heat the oven to 400 degrees F.
• Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
• Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
• Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

MELT-IN-YOUR-MOUTH CHUCK ROAST

Steps:

• Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.