Easy Roast Beef Sandwiches

You guys, I just don't have the time anymore. As I write this, Judah is bringing me the tinfoil. The tinfoil. From the tinfoil drawer. Oh, wait. Now he's carrying something around...a laundry basket. That's full of clean clothes. The kid is freakishly strong. Now, imagine this, 24/7. Dinner planning and/or making is a thing of the past. Unless it's quick.

I have another recipe for these made with an actual roast, and it's incredible (and actually pretty easy, too).  I highly recommend it. But with Memorial Day around the corner and Tim's 30th birthday party just a few weeks away, I have to keep the grocery budget down. A roast at Walmart runs around $11 for a small one. So instead, I bought half a pound of roast beef at the deli for $2. This recipe makes about 4 sandwiches given the amount of roast beef. I'm not mathematician, but that just makes good sense.


Ingredients:

• Sandwich hoagie rolls
• Provolone cheese slices
• Seasoning salt
• Pepper
• Roast beef from the deli (1/2 pound makes 4 sandwiches)
• 1 can beef broth
• 1 can french onion soup

Directions:

These are the kinds of hoagie rolls you should buy. I love these from Walmart. Cut the loaves in half.

Place 4 of the halves on the baking sheet. Top with roast beef. The roast beef I bought comes in large slices, so I tore them up by hand.

Top with some seasoning salt and fresh pepper.

Cover with provolone slices.

Top with the other bread halves. Place in broiler for 5-7 minutes or in the oven at 350° for about 15 minutes or until cheese is bubbly.

Here's what I'm serving it with -- loaded hashbrown casserole. So good. Here's the recipe.

Here's what you'll need for the au jus. I also know a few people who only use beef broth, but I've found mixing it with the french onion soup makes a huge difference. Either way.

Mix both cans together and microwave until warm. That's it. Seriously.

Once the cheese is warm and bubbly, remove from the oven, cut in half, and serve with the warm au jus. It's just that easy, folks. Go forth and eat.

Love and roast beef,

Steak sandwich

I consider Tim to be a "man's man." He loves baseball, big dogs and most importantly, meat. My constant issue is coming up with new dishes that incorporate the meat that's been sitting in my freezer for 2 months. I came up with this steak sandwich in 3.2 seconds, because when men whine and complain over hunger, you learn to react quickly.

Ingredients:

• Eye of rounds steak (or tenderized round steak) 
• 1/2 onion (optional) 
• Butter 
• Worcestershire sauce 
• Lawry's seasoning salt 
•  Pepper
• Sandwich rolls
• Provolone cheese

Directions:

• For optional onion topping, melt 1/4 stick of butter in a skillet
• Slice up onion into small slivers and place in skillet with butter.
• Cook on medium high heat for 7-10 minutes until onions are soft and light brown. Set aside.
• Next, grab your raw steak. 
• Slice it into thin strips and sprinkle with the Lawry's seasoning salt and some pepper. 
• Add 1/4 stick of butter to a different skillet and turn the stove onto medium high heat.
• Once the butter is melted, add the meat and let is sit without stirring for 1-2 minutes.
• When the down side is browned, flip to the other side and let that side brown.
• Add about 1/2 cup Worcestershire sauce and let it simmer.
• If you need some spice, feel free to add a few shakes of Tobasco sauce.
• Once your meat is browned and cooked thoroughly, add your cooked onions and stir.
• Cover the meat while we work on the rolls
• Grab your sandwich rolls and butter both sides. 
• Add provolone cheese.
• Place in a broiler until rolls are golden brown and cheese is melted and bubbly.
• Top with steak and onion mixture.
• Side note: the juice in the pan serves as an amazing au jus to dip the sandwich in.
• Serve warm with manly baked potatoes and a not-so-manly salad. Gotta keep the boys healthy.

Love and manly meals,
Rachael