Sl Hot Roast Beef Party Sandwiches Recipes

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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!

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.

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

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

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

SOUTHWESTERN ROAST BEEF SANDWICHES



Southwestern Roast Beef Sandwiches image

When we have leftover roast beef, I like to make these tasty grilled sandwiches that get their zip from pepper Jack cheese and green chilies.-Stephanie Stokley, Springfield, Missouri

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 5

2 teaspoons butter, softened
4 slices white bread
2 slices cooked roast beef (2-1/4 ounces each)
2 slices pepper jack cheese
2 canned whole green chilies, halved

Steps:

  • Butter one side of each bread slice. On the unbuttered side of two slices, layer the beef, cheese and chilies; top with remaining bread, buttered side up. , In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown.

Nutrition Facts : Calories 381 calories, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 559mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.

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 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

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Top Asked Questions

How do you make hot roast beef sandwiches?
There aren't many recipes easier to make than these delicious 3-ingredient Hot Roast Beef Sandwiches. Heat the gravy in a 10-inch skillet over medium-high heat to a boil. Add the beef (separating the slices so they get coated with the gravy) . Reduce the heat to low. Cook until the mixture is hot. Divide the beef and gravy among the rolls.
How do you use leftover roast beef in a sandwich?
Spread cream cheese on the bottom roll of your sandwich bun. Add slices of leftover roast beef, or leftover shredded roast beef, over the cream cheese. Top with caramelized onions, then tomato (optional).
What do you put on the bottom of a sandwich?
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.
How do you cook beef and gravy in a pork roast?
Add the beef (separating the slices so they get coated with the gravy) . Reduce the heat to low. Cook until the mixture is hot. Divide the beef and gravy among the rolls. Followed the recipe exactly, except halved it, made two servings.

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