Garlic Roast Beef Sandwiches Recipes

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GARLIC ROAST BEEF SANDWICHES



Garlic Roast Beef Sandwiches image

This savory roast beef sandwich takes moments to prepare and will knock your socks off with just one bite. Using garlic bread really boosts the flavor. -Bridget Evans, Forreston, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 loaf (10 ounces) frozen garlic bread
1/2 pound sliced fresh mushrooms
2/3 cup sliced onion
4 teaspoons butter
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 pound shaved deli roast beef
6 slices Colby cheese

Steps:

  • Bake garlic bread according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in Worcestershire sauce., Layer each half of garlic bread with roast beef, mushroom mixture and cheese. Return to oven; bake for 3-5 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 395 calories, Fat 22g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 913mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

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.

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

ITALIAN BEEF SANDWICHES



Italian Beef Sandwiches image

Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.

Provided by Dick Pierce

Categories     World Cuisine Recipes     European     Italian

Time P1DT2h

Yield 8

Number Of Ingredients 7

4 pounds boneless rump roast
6 cloves garlic, slivered
1 cup water
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon crushed red pepper
1 tablespoon dried oregano

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
  • Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
  • The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 2.3 g, Cholesterol 138.3 mg, Fat 32.7 g, Fiber 0.8 g, Protein 45.2 g, SaturatedFat 12.9 g, Sodium 985.2 mg, Sugar 0.2 g

GARLIC ROAST BEEF SANDWICHES



Garlic Roast Beef Sandwiches image

This is from a Taste of Home recipe magazine. Originally submitted by Bridget Evans of Forreston, IL. This is a super simple and tasty recipe for a busy weeknight. The recipe calls for a loaf of garlic bread but I used the presliced texas toast type frozen garlic bread and it worked out perfectly. I also used chipotle cheddar sliced cheese which was tasty too. Loved this recipe so much I had to post it.

Provided by Shelby Jo

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 1/2 ounce) frozen garlic bread (loaf)
1/2 lb fresh mushrooms, sliced
2/3 cup onion, sliced
1 teaspoon garlic, minced
4 teaspoons butter
1 teaspoon Worcestershire sauce
1 lb deli roast beef, shaved
6 slices colby cheese

Steps:

  • Bake garlic gread according to package directions.
  • Meanwhile; in a large skillet, saute the mushrooms, onion, and garlic in butter until vegetables are tender.
  • Stir in Worcestershire sauce.
  • Layer each half of garlic bread with roast beef, mushroom mixture and cheese.
  • Return to oven.
  • Bake 1 or 2 minutes longer or until cheese is melted.
  • Slice and serve immediately.

Nutrition Facts : Calories 238.1, Fat 14.2, SaturatedFat 8.1, Cholesterol 69.6, Sodium 1047.8, Carbohydrate 5.9, Fiber 0.7, Sugar 1.8, Protein 21.6

GARLIC ROAST BEEF



Garlic Roast Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours
Kosher salt and freshly cracked black pepper
10 cloves garlic
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups beef broth
1 tablespoon fresh Italian parsley, chopped

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
  • Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
  • Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
  • Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

BROILED ROAST BEEF SANDWICHES ON GARLIC BUNS



Broiled Roast Beef Sandwiches on Garlic Buns image

This may be made using sliced turkey or chicken in place of roast beef, I prefer the beef better --- leftover roast beef, thinly sliced steak or deli roast beef will work for this, if you don't have a toaster oven to toast the sliced buns you can just toast them under the broiler firstly.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10

2 large crusty sandwich buns (sliced in half)
soft butter (use a much as desired)
garlic powder (to taste)
8 tablespoons mayonnaise
1 lb thinly sliced cooked beef, divided
deli mustard (to taste)
thinly sliced red onion
2 firm plum tomatoes
salt and black pepper
8 slices mozzarella cheese (can use more)

Steps:

  • Set oven to broiler heat (set oven rack to second-highest position).
  • Spread the softened butter on each slice of bread, then sprinkle liberally with garlic powder and a little salt.
  • Place in a toaster oven until toasted.
  • After the bread has been toasted spread liberally with mayonnaise.
  • Divide the roast beef over each bun then spread mustard over the beef.
  • Top beef with onion slices, then with tomato slices, sprinkle the tomato with salt and black pepper.
  • Top each sandwich with slices of mozzeralla cheese.
  • Place under the broil for about 3 minutes or until the is bubbly (watch closely these brown quickly!).

Nutrition Facts : Calories 663.2, Fat 43.4, SaturatedFat 17.1, Cholesterol 152, Sodium 746.3, Carbohydrate 20.1, Fiber 0.8, Sugar 4.6, Protein 46.4

GARLIC-BEEF SANDWICHES



Garlic-Beef Sandwiches image

Lunch is served in 10 minutes! With a mere five ingredients, these hearty sandwiches stack up to any you'll find at the corner deli.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 5

4 demi French baguette rolls (5 to 6 inch), cut in half horizontally
1/2 cup garlic-herb mayonnaise (from 12-oz bottle)
1 lb thinly sliced deli roast beef
1 cup fresh spinach leaves
3 plum (Roma) tomatoes, thinly sliced

Steps:

  • On cut surfaces of each roll, spread 1 tablespoon mayonnaise.
  • Evenly divide beef, spinach and tomatoes among roll bottoms. Cover with roll tops. Secure with toothpicks; cut each sandwich in half.

Nutrition Facts : Calories 460, Carbohydrate 56 g, Cholesterol 65 mg, Fiber 2 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 1920 mg, Sugar 12 g, TransFat 0 g

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