Seasoned beef roast braised until it starts to shred, piled onto a french roll and covered in cheese. Lightly baked in the oven and then dressed with thousand island dressing, lettuce and tomato. Add your favorite chips or french fries and a salad, I’m having mine with cole slaw. You’ll love this roast beef and cheese sandwich!
2lbs. chuck steak
1 2/3 teas. salt
1 1/4 teas. cracked pepper
3/4 teas. garlic powder
2 teas. onion powder
2 cups water
1 tbsp. olive oil
Method: Braised Beef
Heat a medium to large skillet to medium high heat and add the oil and move it around the pan to coat. Carefully place the roast in the pan to sear. It’ll take about 5 to 6 minutes a side. At this point, add the water and seasoning.
Be careful when adding water to a hot pan, hot steam will form when the water first hits the pan so be careful.
Give it a stir to incorporate the seasoning and bring to a boil. When it reaches a boil, reduce heat to low and simmer slowly for about 3 hours covered for the first 2 hours and with the lid cracked for the last hour to evaporate some of the liquid.
After 2 1/2 to 3 hours the meat will begin to fall apart, that’s the sign it’s ready. Cook to your desired tenderness then remove from heat and let stand covered for 10 to 15 minutes. Shred it up and it’s ready for sandwiches.
6 french rolls (6in.)
1/2 head lettuce (shredded)
2 tomatoes (sliced thin)
1/2 cup 1000 island dressing
10-12 oz. monterey jack cheese (sliced or shredded)
Method: Roast Beef And Cheese Sandwiches
Divide the meat into 6 equal portions and remove any excess fat.
Pile it onto the bottoms of the french rolls and cover with cheese.
Bake in a preheated 450 degree oven for 8-10 minutes or until the cheese has melted and the top buns start to turn golden brown.
Remove from oven and and spread the dressing on the top bun.
Add the lettuce and tomato and drizzle with a little more dressing.
Close them up and cut in half, if desired. Serve.
Ingredients: Cole Slaw
16 oz. bag cole slaw mix
1/4 green pepper ( sliced thin)
1/4 onion (sliced thin)
2 stalks celery ( sliced thin)
3 tbsp. rice wine vinegar
1/3 to 1/2 cup mayonnaise
2 tbsp. sweet pickle relish
1 teas. salt
1 big tbsp. sugar
Method: Cole Slaw
Add the rice wine vinegar, onion, green pepper and celery to a small bowl. Let marinate for about 15 minutes, this will soften the acidity of the green pepper and onions.
In a big bowl, add the cole slaw mix, marinated peppers, onion and celery, salt, relish, sugar and salt and give it a stir.
Stir in the mayonnaise a little at a time until you get your desired consistency. Adding it all at once runs the risk of having too much sauce.
Refrigerate for 30 minutes to an hour to let the flavors incorporate. Serve.
This is a very tasty roast beef and cheese sandwich and versatile. Add onions and bacon to kick it up. Change the cheese and sauce to make a completely different sandwich. The options of what you can do are endless, be creative. I’m having mine with sour cream and cheddar chips and cole slaw but you could easily change that to french fries and a garden salad. Potato or macaroni salad also work well. Any way you slice it, you can’t go wrong with “meat and cheese”!
Enjoy and HAPPY COOKING!