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.