Best 9 Toasted Zippy Beef Sandwiches Recipes

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Indulge in a culinary adventure with our tantalizing Toasted Zippy Beef Sandwiches, a symphony of flavors that will delight your taste buds. This delectable dish features tender beef coated in a zesty marinade, grilled to perfection and nestled between slices of toasted bread. Each bite is an explosion of bold and tangy flavors, enhanced by a creamy horseradish sauce that adds a touch of piquancy.

Our recipe collection offers two irresistible variations to satisfy every palate. The Classic Toasted Zippy Beef Sandwich embodies the essence of this culinary creation, featuring a simple yet flavorful marinade that allows the natural taste of the beef to shine through. For those seeking a more adventurous experience, the Spicy Toasted Zippy Beef Sandwich cranks up the heat with a fiery marinade that delivers a delightful kick.

Both variations are accompanied by a creamy horseradish sauce, the perfect complement to the savory beef. This versatile sauce can also be used as a dipping sauce for vegetables or as a spread for other sandwiches and wraps.

Whether you prefer the classic simplicity or the spicy kick, our Toasted Zippy Beef Sandwiches are sure to become a favorite in your recipe repertoire. So, gather your ingredients, fire up the grill, and prepare to embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

SIMPLY DELICIOUS ROAST BEEF SANDWICHES



Simply Delicious Roast Beef Sandwiches image

Mushrooms add a different touch to these comforting roast beef sandwiches. I like to pile the shredded beef high on Kaiser rolls.-Scott Powell, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 15 servings.

Number Of Ingredients 6

1 beef rump roast or bottom round roast (3 to 4 pounds)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
2 celery ribs, finely chopped
1 jar (6 ounces) sliced mushrooms, drained
15 kaiser rolls, split

Steps:

  • Cut roast in half; transfer to a 5-qt. slow cooker. Combine soup and soup mix; stir in celery. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender, adding mushrooms during the last hour of cooking., Remove meat from slow cooker. Skim fat from cooking juices. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Spoon 1/2 cup onto each roll.

Nutrition Facts : Calories 307 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 699mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

ROAST BEEF SANDWICHES



Roast Beef Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 main-course servings

Number Of Ingredients 13

1 medium red onion, halved and thinly sliced
1 tablespoon, plus 2 teaspoons kosher salt, plus more to taste
6 tablespoons red wine vinegar
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
Freshly ground black pepper
Hot sauce
6 Kaiser rolls
12 slices vine-ripened tomatoes
24 ounces freshly sliced rare roast beef
3 loosely packed cups watercress or arugula, or a combination of both

Steps:

  • In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
  • In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
  • Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES



Contest-Winning Grilled Roast Beef Sandwiches image

This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection. &Mdash; Jolie Goddard, Elko, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 medium onion, sliced
1 medium green pepper, sliced
1/2 pound fresh mushrooms, sliced
2 to 3 garlic cloves, minced
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices sourdough bread
16 slices Colby-Monterey Jack or Swiss cheese, divided
8 slices deli roast beef
1/2 cup butter, softened
Garlic salt, optional

Steps:

  • In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.

Nutrition Facts : Calories 825 calories, Fat 60g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 1540mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

ZIPPY BEEF BAKE



Zippy Beef Bake image

"With its south-of-the-border flavor, this hearty one-dish meal is a family favorite," says Gay Kelley of Tucson, Arizona. "In fact, we like it so much we have it about once a week!"

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

3/4 pound ground beef
1 tablespoon butter
2 medium zucchini, thinly sliced
1/4 pound sliced fresh mushrooms, sliced
2 tablespoons sliced green onions
1-1/2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon garlic powder
1-1/2 cups cooked rice
1 can (4 ounces) chopped green chilies
1/2 cup sour cream
1 cup shredded Monterey Jack cheese, divided

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese. , Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-22 minutes or until cheese is melted.

Nutrition Facts :

HOT ROAST BEEF SANDWICHES



Hot Roast Beef Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 sandwiches

Number Of Ingredients 10

1/4 cup mayonnaise
1/4 cup spicy mustard
3 to 4 tablespoons poppy seeds
3 tablespoons grated onion
1 tablespoon horseradish mayonnaise
Dash of Worcestershire
12 soft hamburger buns, sliced in half
1 pound thinly shaved roast beef
8 ounces sliced provolone
8 ounces American cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
  • To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
  • Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

DRIP BEEF SANDWICHES



Drip Beef Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h30m

Yield 10 to 12 servings

Number Of Ingredients 9

One 4-pound chuck roast
Salt and black pepper
3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
One 16-ounce jar pepperoncini, juice and all
2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls

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.

THE BEST ROAST BEEF FOR SANDWICHES



The Best Roast Beef for Sandwiches image

The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Categories     dinner, lunch, roasts, sandwiches, main course

Time 6h45m

Yield 6 to 10 sandwiches

Number Of Ingredients 6

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin roast (leave the fat on top)
Extra-virgin olive oil, as needed

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.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams

SAVORY BEEF SANDWICHES



Savory Beef Sandwiches image

Before heading to work in the morning, I'll get this going in the slow cooker. Then it's all ready to serve-usually with hard rolls and potato salad or another salad-as soon as my husband and I walk in. When my son moved to another state recently, I cut up beef roast in smaller portions, repackaged it and sent seasonings for a two-person slow cooker as his housewarming present. -Lynn Williamson, Hayward, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 10 servings.

Number Of Ingredients 11

1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 boneless beef chuck roast (3 to 4 pounds), halved
10 sandwich rolls, split

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.

Nutrition Facts : Calories 404 calories, Fat 17g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 805mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.

ZIPPY BEEF CASSEROLE



Zippy Beef Casserole image

A ground beef and macaroni casserole topped with potato chips. This recipe was given to me by my sister-in-law.

Provided by atriumlady

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h5m

Yield 4

Number Of Ingredients 10

1 cup uncooked elbow macaroni
1 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup milk
⅔ cup ketchup
½ cup shredded Cheddar cheese
¼ cup chopped green bell pepper
1 cup dried minced onion
1 teaspoon salt, or to taste
1 cup crushed potato chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
  • Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.

Nutrition Facts : Calories 644.9 calories, Carbohydrate 58.6 g, Cholesterol 89.9 mg, Fat 31.8 g, Fiber 3.2 g, Protein 32.5 g, SaturatedFat 12.5 g, Sodium 1808.7 mg, Sugar 18.7 g

Tips:

  • Choose the right cut of beef: Chuck roast or top sirloin are good choices for this recipe.
  • Slice the beef against the grain: This will help make the meat more tender.
  • Marinate the beef for at least 30 minutes: This will help add flavor and moisture to the meat.
  • Cook the beef over medium-high heat: This will help to brown the beef and create a flavorful crust.
  • Don't overcook the beef: Overcooked beef will be tough and dry.
  • Add the cheese to the sandwiches while the beef is still hot: This will help the cheese to melt and become gooey.
  • Serve the sandwiches immediately: This will help to ensure that the beef is hot and juicy and the cheese is melted and gooey. Serve with your favorite sides.

Conclusion:

Toasted Zippy Beef Sandwiches are a quick and easy meal that is perfect for a weeknight dinner. The beef is marinated in a flavorful sauce and then cooked until tender. The sandwiches are then topped with cheese and toasted until the cheese is melted and gooey. These sandwiches are sure to be a hit with the whole family.

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