PORTOBELLO ROAST BEEF HOAGIES RECIPE: HOW TO MAKE IT
It doesn't get much easier than this delicious sandwich which features Portobello mushrooms, roast beef and provolone cheese. My sister and I love this gourmet-tasting sandwich.—Tabitha Freeman of Middletown, Connecticut
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Spread cut sides of buns with 2 tablespoons butter; sprinkle with Italian seasoning and garlic salt. Set aside. , In a large skillet, saute the beef, mushrooms, rosemary and pepper in remaining butter until mushrooms are tender. Spoon onto buns; top with cheese. , Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. In a small bowl, combine sour cream and horseradish; serve with sandwiches.
Nutrition Facts : Calories 722 calories, FatContent 39g fat (22g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 1637mg sodium, CarbohydrateContent 53g carbohydrate (10g sugars, FiberContent 8g fiber), ProteinContent 43g protein.
ROAST BEEF AND GORGONZOLA HOAGIES RECIPE - PILLSBURY.COM
Tender beef and tangy blue cheese are broiled on fresh bread in a toasty hot hoagie just right for a casual get-together.
Provided by Pillsbury Kitchens
Total Time 35 minutes
Prep Time 35 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Place both loaves of dough, seam sides down and 3 inches apart, on large cookie sheet. Using sharp knife, cut 4 or 5 diagonal slashes (1/2 inch deep) on top of each loaf. Bake 22 to 26 minutes or until golden brown.
- Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Add onion; cook 15 to 18 minutes, stirring occasionally, until tender. Stir in broth and beef; cook 4 minutes. Remove from heat.
- In small bowl, mix mayonnaise, chipotle chiles, lime juice and pepper.
- When bread is done baking, set oven control to broil. Cut each loaf in half horizontally, cutting to but not completely through one long side; place cut sides up on cookie sheet. Spread 1/2 cup mayonnaise mixture over cut sides of each loaf. Using slotted spoon, remove beef and onion from broth mixture, reserving broth mixture. Top each loaf with half of the beef and onion; top with cheese.
- Broil with tops 6 inches from heat 2 to 3 minutes or until bread is lightly toasted. Cut each sandwich into 3 pieces. If desired, skim fat from broth mixture and serve broth with sandwiches for dipping.
Nutrition Facts : Calories 800 , CarbohydrateContent 54 g, CholesterolContent 85 mg, FatContent 7 1/2 , FiberContent 0 g, ProteinContent 33 g, SaturatedFatContent 10 g, ServingSize 1 Sandwich, SodiumContent 2370 mg, SugarContent 7 g, TransFatContent 0 g
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Reviews 4.4
Total Time 08 hours 25 minutes
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Calories 346 calories per serving
- Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. , Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.
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- Serve with pickle slices. My mom also likes to add banana peppers to her sandwich. Sometimes just a half is enough for me, and sometimes I can't eat just one. Either way, I am super satisfied with this tasty sandwich!
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Reviews 4.5
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Calories 800 per serving
- Broil with tops 6 inches from heat 2 to 3 minutes or until bread is lightly toasted. Cut each sandwich into 3 pieces. If desired, skim fat from broth mixture and serve broth with sandwiches for dipping.
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