11 Ratings
  • 5 star values: 7
  • 3 star values: 2
  • 4 star values: 2

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.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

1145 calories; 54.4 g total fat; 163 mg cholesterol; 3411 mg sodium. 91.9 g carbohydrates; 71.5 g protein; Full Nutrition


Reviews (8)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/17/2006
My husband and I thought was great! It's even good warmed up. I thought the Thousand Island and the Velveeta topping would be odd but it's great! We will definatly have this again.
(7)

Most helpful critical review

Rating: 3 stars
12/05/2006
I bet would have been better if I would have picked up the right roast. Once I found out it was too tough I gave up on the roast and made hamburgers using the dressing and using the cheese sauce for dipping and the bread as buns. Now that was good!
(1)
11 Ratings
  • 5 star values: 7
  • 3 star values: 2
  • 4 star values: 2
Rating: 5 stars
01/17/2006
My husband and I thought was great! It's even good warmed up. I thought the Thousand Island and the Velveeta topping would be odd but it's great! We will definatly have this again.
(7)
Rating: 4 stars
12/11/2003
this was a good recipe. i used precooked sliced roast beef and marinated it in the dressing for a few hours. next time i may toast the french bread.
(6)
Rating: 5 stars
04/18/2006
I made this for my husband and I we like left over's and this made plenty. We both agree this is the best sandwich we have ever tasted. I loved it and it was easy. Thanks!
(4)
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Rating: 5 stars
10/18/2010
Definitely not friendly on the waist but VERY tasty! Definitely toast the French bread
(3)
Rating: 5 stars
06/03/2016
Excellent! I made one change and that is that I had my butcher slice the beef knowing that I'd never get it as thin as I wanted. So with a ton of small pieces I knew I would also have to change the cooking method. I grilled it in a grill basket instead of broiling. Everything else stayed the same (oh except for the bun in which I used a hoagie because I had them on hand). These were outstanding down to the stuffed jalapeno green olives. Me and the husband both really enjoyed these. The onion/shroom combo went perfect with the marinated beef and cheese. I had the leftover (minus the bun) for lunch today and the beef was still tender. I could be wrong but I think me having the beef sliced prior to dropping it in to marinate helped it absorb the flavor and also made it more tender. This was so much better than a Philly Steak N Cheese in my opinion!
(2)
Rating: 5 stars
09/01/2007
This was very tasty! Even my picky 9 yo daughter said it was the best sandwich she ever ate. I did not include the jalapeno stuffed olives because i could not find them in the store. I also used regular rotel tomatoes instead of salsa to make my traditional queso for the dip.
(2)
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Rating: 3 stars
12/05/2006
I bet would have been better if I would have picked up the right roast. Once I found out it was too tough I gave up on the roast and made hamburgers using the dressing and using the cheese sauce for dipping and the bread as buns. Now that was good!
(1)
Rating: 5 stars
09/03/2016
These are so good! Loved the flavors. I did change a few things. It was a busy day so I threw the roast into the crackpot and let it cook that way. Also was out of Italian dressing so I made some using Italian dressing Mix (on allrecipes). Shredded the beef up and topped the bread with it then threw it under the broiler for a minute. Also added some provolone cause you can't have to much cheese right? I left out the jalapeño stuffed olives because I'm a big wimp when it comes to spicy. Will definitely make these sandwiches again!
(1)