Description
Marinated top round on French bread with onions and mushrooms, dipped in a Southwestern-style cheese sauce. Excessive and indulgent–but way, way, satisfying! Fun guest or party food.
Ingredients
- 3 pounds top round roast
- 1 (16 ounce) bottle Italian-style salad dressing
- 1 onion, thinly sliced
- 8 ounces fresh mushrooms, sliced
- 4 tablespoons butter
- 2 (1 pound) loaves French bread
- 1 pound processed cheese food (eg. Velveeta), cubed
- 1 cup salsa
- ΒΌ cup chopped jalapeno stuffed green olives
Instructions
- Place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.
- When meat is fully marinated and you’re ready to prepare sandwiches
- preheat oven to broil.
- In a large skillet over medium heat
- saute the onions and mushrooms in the butter or margarine for 10 minutes
- or until onions are tender. Set aside.
- Broil the meat for 5 to 7 minutes per side for medium rare. Remove from oven and slice thinly against the grain. Place slices evenly on the bread and cover with the onion mixture.
- In a microwave-safe bowl
- combine the cheese
- salsa and olives. Microwave for 3 to 4 minutes on high
- or until the cheese is melted. Stir well and serve with the sandwiches.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 day
Servings: 7