Recipe by Trudy W. Schuett
"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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top round roast
1 (16 ounce) bottle
Italian-style salad dressing
onion, thinly sliced
fresh mushrooms, sliced
2 (1 pound) loaves
processed cheese food (eg. Velveeta), cubed
chopped jalapeno stuffed green olives
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.
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!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Yuma Dip Sandwiches
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 489
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