Roast Beef And Cheddar Sandwiches Recipes

ARBY'S BEEF AND CHEDDAR COPYCAT RECIPE

Steps:

• Preheat the oven to 400 F.
• Lay a sheet of aluminum foil flat on the counter.
• Place the thin sliced roast beef in the center of the foil and fold up all four sides to completely enclose the beef.
• Bake in the preheated oven for 10 to 15 minutes.
• When the beef is almost done, heat the cheddar cheese sauce in a microwave safe bowl for 30 seconds or until heated through.
• Place the bottom half of the onion bun on a plate and top with the Country French with Orange Blossom Honey Dressing. Click for Ken's Steak House Country French with Orange Blossom Honey Dressing.
• Layer on the roast beef slices piled high.
• Spread the heated cheese sauce on top of the roast beef.
• Top the sandwich with the remaining half of the onion bun.

ROAST BEEF AND CHEDDAR SANDWICH

Steps:

• In a small bowl, whisk reduced-fat mayonnaise with Dijon mustard; spread on bread. On bottom slice, spread mango chutney.
• Layer with cheddar cheese, roast beef, and watercress. Slice in half, and wrap in waxed paper. Refrigerate until ready to serve, up to overnight.

MINI ROAST BEEF AND CHEESE SANDWICHES

Steps:

• Preheat the oven to 375 degrees F.
• For the secret sauce: Combine the ketchup, apple cider vinegar, Worcestershire sauce, garlic powder and hot sauce in a small microwave-safe bowl. Microwave until just simmering, about 30 seconds. Keep warm, covered.
• For the sandwiches and Cheddar sauce: Lay the slider buns cut-side up on a rimmed baking sheet and bake until warmed through, about 8 minutes.
• Meanwhile, combine the processed cheese, Cheddar, milk and paprika in a small saucepan and warm over medium-high heat, stirring, until melted and smooth, about 2 minutes. Take off the heat and keep warm, covered.
• Spread both sides of the buns lightly with the secret sauce. Place a few slices of roast beef on each bottom half of the buns. Rewarm the cheese sauce if necessary, then spoon some of the cheese sauce on top of the meat. Cover with the top half of the buns and serve immediately.

ROAST BEEF AND CHEDDAR SANDWICH

Steps:

• In a small bowl slightly melt 1/3 cup margarine. Add parmesan bit by bit until the mixture is not runny. Set aside. You might not need all of the cheese.
• Cut both peppers in half and remove core and seeds. Slice and then cut slices in half.
• Stir fry peppers and onions in margarine until onions are fried to your liking. Set aside.
• Fry roast beef just until heated through.
• Spread parmesan mixture on one side of each piece of bread.
• In a frying pan, place two slices of bread spread side down. place one slice of cheese on one piece of bread and a half slice on the other. If you like a cheesy sandwich put one whole slice on each bread slice.
• Place roast beef, onions, and peppers on one piece of bread. Top with other slice of bread.
• Flip sandwich onto a plate and serve.
• If this is for an appetizer, cut sandwiches in fourths and stick a toothpick through it to hold it together.

CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES

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.