Roast Beef And Cheddar Grinder 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.

'STEAKHOUSE' GRINDER

Steps:

• Cook sauce and vegetables in skillet on medium heat 5 min., stirring occasionally.
• Meanwhile, stack meat on microwaveable plate; top with cheese. Microwave on HIGH 30 sec. or until cheese is melted.
• Spread roll with dressing; fill with meat and vegetable mixture.

ROAST BEEF AND CHEDDAR SANDWICHES

Steps:

• Preheat oven to 400 degrees.
• Wrap the roast beef deli slices in foil. Using two foil packs will heat the meat up quickest.
• Place the deli meat in oven for 15 minutes.
• As the deli meat warms up in the oven, place the Ricos Premium Cheddar Cheese Sauce in a saucepan on a low-medium heat on the stovetop. Stir frequently for 10 minutes.
• Assemble the sandwiches. Place a teaspoon of horseradish on each bottom hamburger bun, followed by four slices roast beef deli meat, then a dollop of the Ricos Premium Cheddar Cheese Sauce.
• Complete with the top of the hamburger bun and serve.

ROAST BEEF AND CHEDDAR GRINDER

Steps:

• In a medium skillet, melt butter over medium-high heat until foamy. Add onion and thyme, season with salt and pepper, and cook, stirring, until onion is translucent, 5 to 6 minutes. Stir in mustard, then beer. Bring to a boil and cook until liquid has mostly evaporated, about 30 seconds. Divide onion mixture into 4 piles; top each evenly with cheese. Reduce heat to low, cover, and cook until cheese has melted, 1 to 2 minutes.
• Meanwhile, scoop out some of top of each roll to make room for filling. Using a spatula, transfer cheese-onion piles to bottom halves of rolls. Top with roast beef and giardiniera. Sandwich with scooped-out roll tops and serve immediately.

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, 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.

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.