Yuma Dip Sandwiches

Cooking Recipes Catalogue
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Top round is marinated for up to 48 hours in Italian-style salad dressing, then broiled and sliced thinly to serve on French bread, topped with sauteed onions and mushrooms. Dipping sauce is made with cheese, salsa, and olives.

INGREDIENTS (for 7 servings):

PREPARATION:

  • 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.