Hot Roast Beef Party Sandwiches Recipes

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HOT ROAST BEEF SANDWICHES



Hot Roast Beef Sandwiches image

If you like something quick and easy, try this. You can easily make variations to your liking. Served on fresh bakery rolls this is sure to be a hit for those you serve.

Provided by JKompelien

Categories     Lunch/Snacks

Time 3h10m

Yield 15 serving(s)

Number Of Ingredients 4

3 lbs beef chuck roast
1 ounce dry onion soup mix
1 beef bouillon cube
3 ounces sliced mushrooms, with juice

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.

Nutrition Facts : Calories 238.9, Fat 17.9, SaturatedFat 7.2, Cholesterol 62.7, Sodium 246.4, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 17

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!

HOT OPEN-FACE ROAST BEEF SANDWICHES



Hot Open-Face Roast Beef Sandwiches image

Provided by Food Network Kitchen

Time 48m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds red-skinned potatoes, pierced with a fork
4 tablespoons unsalted butter
3/4 to 1 cup milk
Kosher salt and freshly ground pepper
1/2 medium onion, sliced
3 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
2 teaspoons Worcestershire sauce
4 thick slices sourdough bread
3 tablespoons dijon mustard
1 tablespoon prepared horseradish
3/4 pound sliced roast beef
1/2 bunch watercress, woody stems removed
1/4 cup chopped fresh parsley

Steps:

  • Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler.
  • Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
  • Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.

PDQ HOT BEEF SANDWICHES



PDQ Hot Beef Sandwiches image

An original recipe from my good friend Vicki! She isn't very computer literate so asked me to post this. I made this for Christmas and it was a hit! Can be prepared the day before which makes it very handy for busy holidays!

Provided by GOLDIE6175

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 11h50m

Yield 12

Number Of Ingredients 9

1 tablespoon vegetable oil
1 (4 pound) beef chuck roast
1 cup chili sauce
½ cup water
½ cup white vinegar
1 tablespoon chili powder
salt and pepper to taste
1 teaspoon garlic powder, or to taste
2 teaspoons white sugar

Steps:

  • Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
  • Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
  • Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 6.9 g, Cholesterol 109.1 mg, Fat 31.8 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 12.5 g, Sodium 412.4 mg, Sugar 3.3 g

HAWAIIAN ROLL ROAST BEEF AND CHEESE SANDWICHES



Hawaiian Roll Roast Beef and Cheese Sandwiches image

Easy, make-ahead, bite-sized sandwiches with Hawaiian rolls.

Provided by Ellie Wolfenson

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 55m

Yield 12

Number Of Ingredients 11

½ cup prepared horseradish
1 (12 count) package Hawaiian bread rolls, split
12 slices deli roast beef
12 slices deli-sliced Swiss cheese
½ cup butter
1 onion, finely chopped
2 tablespoons brown sugar
1 tablespoon spicy brown mustard
1 ½ teaspoons Worcestershire sauce
1 pinch garlic powder, or to taste
2 teaspoons poppy seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Spread horseradish on the bottoms of the Hawaiian bread rolls and cover each with 1 slice roast beef and 1 slice Swiss cheese. Cover with top bread rolls.
  • Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder until onion is soft and translucent, about 5 minutes. Pour over Hawaiian rolls and sprinkle rolls with poppy seeds. Cover with aluminum foil.
  • Bake in the preheated oven until heated through, about 25 minutes. Uncover and bake until tops are lightly browned, about 10 minutes.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 47.7 g, Cholesterol 87 mg, Fat 12.8 g, Fiber 2.5 g, Protein 24 g, SaturatedFat 11.8 g, Sodium 635.3 mg, Sugar 3.8 g

HOT ROAST BEEF SANDWICHES



Hot Roast Beef Sandwiches image

These sandwiches always make a big hit. The cooking in our area of western Pennsylvania represents a "melting pot" of Italian, Polish and Pennsylvania Dutch (German), so there's a variety of good foods to choose from.

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield about 20 sandwiches.

Number Of Ingredients 7

1 tablespoon butter
1 beef sirloin tip roast (5 pounds)
1 can (28 ounces) diced tomatoes, undrained
1/3 cup water
1 tablespoon ground thyme
1 to 3 teaspoons crushed dried red pepper
Bread or rolls of your choice

Steps:

  • In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. , Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.

Nutrition Facts : Calories 129 calories, Fat 5g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 126mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

S.L. HOT ROAST BEEF PARTY SANDWICHES



S.l. Hot Roast Beef Party Sandwiches image

This recipe is from Southern Living. A great alternative to the ever favorite ham and cheese party sandwiches.

Provided by SallyG

Categories     Lunch/Snacks

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup finely chopped walnuts
2 (9 ounce) packages dinner rolls
2/3 cup peach preserves
1/2 cup mustard-mayonnaise blend
3/4 lb thinly sliced deli roast beef, chopped
1/2 lb thinly sliced havarti cheese
salt and pepper (optional)

Steps:

  • Preheat oven to 325.
  • Heat walnuts in a small nonstick skillet over medium-low heat, stirring often, 5-6 minutes or until lightly toasted and fragrant.
  • Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard mayonnaise blend on cut sides of bottom rolls; top with roast beef and cheese. Sprinkle with salt and pepper, if desirsed. Cover with top halves of rolls, preserve sides down, and wrap in aluminum foil.
  • Bake at 325 for 30 minutes or until cheesse is melted. Slice into individual sandwiches. Serve immediately.
  • To make ahead: prepare recipe as directed. do not bake. Freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed.

HOT ITALIAN BEEF SANDWICHES



Hot Italian Beef Sandwiches image

If you're looking for a great dish for a casual fall get-together or half-time fare for a football party, try these simple hot sandwiches from LaDonna Reed of Ponca City, Oklahoma. They're also good with salad or soup for a hearty lunch.

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 8 servings.

Number Of Ingredients 8

1 beef rump roast or bottom round roast (3 pounds)
3 large green peppers, diced
1 cup white wine or beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
8 kaiser rolls, split

Steps:

  • Cut roast in half. Place in a 5-qt. slow cooker. Add the green peppers, wine or broth, Worcestershire sauce, salt, garlic salt and oregano. Cover and cook on low for 6-7 hours or until meat is tender. , Remove beef and let stand for 10-15 minutes; cut across the grain into 1/8-in. slices. Serve on rolls; top with green peppers. Strain cooking juices to serve with sandwiches.

Nutrition Facts : Calories 421 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 649mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 40g 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

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