Jjs Beefy Herb Sandwich Recipes

JJ'S BEEFY HERB SANDWICH

Steps:

• Preheat oven to 400°F. Heat Hormel Beef in microwave according to package directions.
• While that is heating, mix minced cilantro and 1/4 cup butter. Spread herbed butter on both halves of sliced French bread, place 2 slices of provolone cheese on bottom half of bread and place on cookie sheet.
• Saute chopped/sliced Vidalia onions in 1 tsp. butter and 1 tsp. extra virgin olive oil until translucent and starting to caramelize. Keep on warm or low heat until ready to use.
• Place cookie sheet with buttered bread and cheese in broiler section of oven for 3-5 minutes until toasty and butter and cheese has melted. Remove beef from microwave and pull apart into bite-size pieces.
• Place toasted herb-buttered bread pieces on a plate. Spread beef. Place sauteed onions over beef. Place top of buttered herb bread on the sandwich and serve warm.

DRIP BEEF SANDWICHES

Steps:

• Sprinkle the chuck roast with salt and pepper.
• Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
• Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
• Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
• To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.

SAVORY BEEF SANDWICHES

Steps:

• Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls.

CHEESY HOT BEEF SANDWICHES

Steps:

• Heat oven to 350°F. Cut 26x18-inch piece of heavy duty foil. In 12-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add soup mix, water, bell pepper and parsley. Cook 2 to 3 minutes or until thoroughly heated. Stir in cheese until melted.
• Cut 1/2 inch lengthwise slice from top of French bread; set aside. With fork, remove inside of bread, leaving 1/2 inch around edges. Place loaf on foil. If desired, reserve bread pieces for another use. Fill indentation in bread with ground beef mixture. Place top of bread over ground beef. Wrap loaf in foil. Place on cookie sheet.
• Bake 20 to 25 minutes or until thoroughly heated. For sandwiches, cut loaf into 8 crosswise sections.

BAKED HERB SANDWICHES

Steps:

• Preheat oven to 400 degrees. In a frying pan, brown ground beef, onion, and bell pepper together until meat is no longer pink and vegetables are tender. Spread one pizza crust over bottom of a greased 9 x 13-inch pan. Do not go up the sides. Spread honey mustard over the dough. Top evenly with hamburger mixture, Canadian bacon, and cheese. Unroll remaining tube of pizza dough over top. Stretch the dough to the edges. Bake 23-25 minutes, or until golden brown. Lightly brush butter over top. Allow sandwiches to cool for 10 minutes. Cut into 6-8 sandwiches to serve.