Double Onion Beef Sandwiches Recipes

SLOW-COOKER DRIP BEEF SANDWICHES

Steps:

• For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
• For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
• Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
• For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
• Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
• Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.

ONION LOOSE-MEAT SANDWICHES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, salt and pepper until blended. Gradually add soup. Bring to a boil; cook and stir for 2 minutes or until thickened. , Spoon onto buns; top with cheese and pickles if desired.

CREAMY ONION BEEF SANDWICHES

Steps:

• In a small bowl, combine the sour cream, soup mix and horseradish. Spread over cut side of roll tops; set aside. Layer bottom halves with roast beef and cheese. Place on an ungreased baking sheet. Broil 2-4 in. from the heat for 2-3 minutes or until cheese is melted. Replace roll tops.

ONION 'N PEPPER BEEF STEAK SANDWICHES

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add onion, jalapeño pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned.
• Remove from skillet; reserve.
• Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once.
• Do not over cook.
• Season with salt, if desired.
• Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato.
• Cover with roll tops.

CHEESY ONION-TOPPED BEEF SANDWICHES

Steps:

• Heat oven to 400°F. Bake onion rings on ungreased large cookie sheet as directed on package.
• Meanwhile, toast bread. Spread each toasted bread slice with mustard-mayonnaise sauce. Top each with beef; sprinkle with garlic-pepper blend. Top each with tomato slices.
• Remove cookie sheet from oven. Push onion rings to one side of cookie sheet. Place sandwiches on cookie sheet; top each with cheese slice and onion rings.
• Return to oven; bake an additional 6 to 8 minutes or until sandwiches are thoroughly heated and cheese is melted.