Yuma Dip Sandwiches
Ingredients
- Servings: 6
- 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
- 1/4 cup chopped jalapeno stuffed green olives
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- 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.
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