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Yuma Dip Sandwiches
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Prep Time:
10 minutes
10 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
1470 minutes
1470 minutes
Marinate top round in Italian dressing for 48 hours, broil, slice thinly, serve on French bread with sauteed onions and mushrooms. Make a tasty dipping sauce with cheese, salsa, and olives.
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
- 0.25 cup chopped jalapeno stuffed green olives
Instructions:
- Marinate the top round steak with the full bottle of salad dressing in a resealable plastic bag in the fridge for 24-48 hours.
- Once the meat is fully marinated and you're eager to assemble your sandwiches, preheat the oven to broil.
- Saute onions and mushrooms in butter over medium heat for 10 minutes until onions are tender. Remove from heat and set aside.
- Broil the meat for 5 to 7 minutes per side until medium rare. Then, thinly slice against the grain. Arrange the slices evenly on the bread and top with the onion mixture.
- Combine the cheese, salsa, and olives in a microwave-safe bowl. Microwave on high for 3 to 4 minutes until the cheese is melted. Stir and serve with the sandwiches.