With a creamy twist, the standard spaghetti carbonara. This dish makes enough food for two people to eat for brunch, lunch, or dinner.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 30 mins |
| Servings: | 7 |
| Yield: | 6 to 8 servings |
Ingredients
- 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
- ¼ cup chopped jalapeno stuffed green olives
Instructions
- 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.
Nutrition Facts
| Calories | 1145 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 4 g |
| Protein | 72 g |
| Saturated Fat | 20 g |
| Sodium | 3411 mg |
| Sugars | 16 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
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!
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!
Definitely not friendly on the waist, but VERY tasty! Definitely toast the French bread
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.
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!
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!
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.
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.