Bistro Beef Sandwich Recipes

ROAST BEEF SANDWICHES

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.

BARBECUED BEEF SANDWICHES

Steps:

• Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
• Cook over medium heat with lid slightly ajar for 3 hours.
• Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

BISTRO BEEF BARBECUE SANDWICHES

Steps:

• Mix first nine ingredients. Cut roast in half; cut slits in roast and insert garlic. Place in a 5-qt. slow cooker. Pour sauce over top. Cook, covered, on low until tender, 8-10 hours., Remove beef. Skim fat from cooking liquid. Shred meat with two forks; return to slow cooker and heat through. Serve on rolls with coleslaw.Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

BISTRO-STYLE BEEF STEAK SANDWICH

Steps:

• Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips.
• Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot.
• Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink.
• Remove from skillet and season with 2 Tbl. soy sauce and pepper.
• Reduce heat to medium.
• Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes.
• Add mushrooms and continue cooking 2-3 minutes or til veggies are tender.
• Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil.
• Reduce heat and return beef to skillet.
• Heat through.
• Pile beef mixture onto bottoms of rolls.
• Top each with 2 slices cheese.
• Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.

BISTRO BURGERS

Steps:

• Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
• Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.
• Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.
• Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.

BISTRO BEEF & JACK SANDWICH

Steps:

• Combine onions and 1 Tbsp. dressing; let stand 10 min.
• Meanwhile, cook mushrooms in remaining dressing in skillet on medium-high heat 10 min. or until tender.
• Spread toast slices with mayo, then mustard. Fill with spinach, onions, meat, mushrooms and cheese to make 2 sandwiches.

BISTRO BEEF SANDWICH

Steps:

• Spread 1 bread slice with spreadable cheese. Layer with beef, tomato, romaine and red pepper. Spread remaining bread with salad dressing; place on top.