Best Creamy Onion Beef Sandwiches Recipes

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CREAMY ROAST BEEF SANDWICHES



Creamy Roast Beef Sandwiches image

You can also make the horseradish sauce for this sandwich ahead of time. Refrigerate 1 hour or until ready to serve. Serve cold with the sandwiches.

Provided by Asha1126

Categories     Lunch/Snacks

Time 35m

Yield 2 pita halves, 6 serving(s)

Number Of Ingredients 9

1 cup onion, sliced, separated into rings
1 tablespoon butter
6 ounces cream cheese, cubed
1/2 cup milk
1 tablespoon prepared horseradish
6 pita breads, cut in half
1 lb deli roast beef, shaved
2 medium tomatoes, chopped
2 cups lettuce, shredded

Steps:

  • Cook onions in butter in medium skillet on medium heat until tender, stirring frequently. Add cream cheese and milk.
  • Reduce heat to low and cook until cream cheese is completely melted and mixture is well blended, stirring occasionally. Stir in horseradish.
  • Take the sauce of the heat and set aside.
  • Fill pita pockets evenly with meat, tomatoes and lettuce.
  • Drizzle with the horseradish sauce.
  • Enjoy!

FRENCH ONION ROAST BEEF PULL-APART SANDWICHES



French Onion Roast Beef Pull-Apart Sandwiches image

Roast beef, Swiss cheese and richly caramelized onions are stuffed into a whole loaf of rye bread in this delicious recipe. Bake until nicely toasted and melty and serve with a creamy homemade Thousand Island dressing for a bold punch.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 18

1/2 cup mayonnaise
1/4 cup chopped dill pickles
2 tablespoons ketchup
1 tablespoon drained horseradish
1/2 teaspoon dried dill
1/4 teaspoon onion powder
Dash of hot sauce
Kosher salt
6 tablespoons unsalted butter
2 large sweet onions, sliced
2 teaspoons chopped fresh thyme
2 tablespoons dry sherry
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 10-inch oval loaf rye bread
12 ounces deli-sliced roast beef
6 ounces Swiss cheese, grated

Steps:

  • Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
  • Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
  • Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
  • Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
  • Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
  • Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS



Roast Beef Sandwiches with Caramelized Onions image

Looking for a cheesy dinner? Then check out these roasted beef sandwiches made using Pillsbury™ French bread and caramelized onions.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
2 tablespoons butter or margarine
1 red onion, sliced, separated into rings
1 tablespoon packed brown sugar
1 tablespoon water
1/4 cup Dijon mustard
1 lb thinly sliced cooked roast beef (from deli)
10 slices (3/4 oz each) provolone cheese

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
  • Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
  • Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
  • Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
  • Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

Nutrition Facts : Calories 406, Carbohydrate 33 g, Fiber 2 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1229 mg

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