Creamyroastbeefsandwiches Recipes

CREAMY BEEF SANDWICHES

Steps:

• In a small bowl, combine mayonnaise and ranch dressing. Stir in the beef and cheese. Spread about 1/3 cup on six slices of bread; top with lettuce and remaining bread.

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.

CREAMY ROAST BEEF SANDWICHES

Steps:

• Cook onions in butter in medium skillet on medium heat until tender, stirring frequently. Add cream cheese and milk.
• Reduce heat to low and cook until cream cheese is completely melted and mixture is well blended, stirring occasionally. Stir in horseradish.
• Take the sauce of the heat and set aside.
• Fill pita pockets evenly with meat, tomatoes and lettuce.
• Drizzle with the horseradish sauce.
• Enjoy!

HOT ROAST BEEF SANDWICHES

Steps:

• Cook beef until tender.
• Pull apart into shreds, saving beef juice.
• Use no salt as this contains boullion.
• Mix all ingredients into beef mixture and reheat.
• Perfect in a crockput.
• Serve on fresh rolls.

CREAMY ROAST BEEF SANDWICHES

Steps:

• Cook and stir onions in butter in medium skillet on medium heat 5 min. or until crisp-tender. Add cream cheese and milk; cook on low heat 5 to 8 min. or until cream cheese is completely melted and sauce is well blended, stirring occasionally. Remove from heat. Stir in horseradish.
• Fill pita pockets with meat, tomatoes and lettuce.
• Drizzle with horseradish sauce.

ROAST BEEF SANDWICHES

Steps:

• Preheat the oven to 425°F. Heat a large ovenproof skillet over medium-high heat until warm. Add oil and butter; heat until oil is hot and butter has melted.
• Season beef with salt and pepper; place in skillet. Cook until beef is well browned on all sides, about 5 minutes.
• Transfer skillet to oven. Bake until an instant-read thermometer registers 130°F for medium-rare, 18 to 22 minutes. Transfer beef to a cutting board; let rest at least 20 minutes before slicing.
• Slice beef very thinly crosswise. Peel and pit avocados; cut into 1/2-inch-thick slices. Arrange tomatoes, lettuce, radicchio, avocados, and beef over half the bread. Spread horseradish cream onto each remaining bread slice, and place on top of sandwich, spread side down.
• Stir together all ingredients in a small bowl until smooth. Spread can be refrigerated, covered, up to 1 week. Bring to room temperature before using.