Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
Prepare a grill or grill pan for medium-high heat. Cut a 30-by-12-inch piece of aluminum foil. Mix together the sour cream, mustard and a few grinds of pepper in a small bowl. Cover and set aside. Rub the flank steak all over with the Worcestershire sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle the mushroom caps with 1 tablespoon of the oil. Place the onions in a single layer in the middle of the foil. Drizzle with the remaining tablespoon oil, and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Fold over the foil; crimp all the open sides tightly while keeping the packet flat. Lightly oil the grill grates. Grill the steak 7 to 8 minutes per side for medium-rare. Let it rest 10 minutes, covered loosely with foil, then slice thinly across the grain. Meanwhile, place the onion foil packet and the mushrooms on the grill. Cook the foil packet for 4 minutes per side; remove from the grill, and keep sealed for 5 minutes so the onions continue to soften as they cool. Grill the mushrooms until tender, about 3 minutes per side; slice thinly, and season with 1/4 teaspoon salt and some pepper. Grill the bread slices until you see grill marks and some char, 30 seconds to 1 minute per side. Rub each grilled slice with the cut side of a garlic clove. Drizzle with oil. Assemble the open-faced sandwiches: On each slice of bread, spread 1 tablespoon of the sour cream sauce. Top with the steak, mushrooms, onions, another tablespoon of sauce and parsley. Finish with a squeeze of lemon juice and some salt and pepper.
Time 25m Yield 6 servings. Number Of Ingredients 8 Steps:
Preheat broiler. In a large skillet, cook beef, mushrooms, pepper and onion over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain. Stir in dip mix and sour cream., Cut French bread horizontally in half; place halves on a baking sheet, cut side up. Broil 3-4 in. from heat until lightly toasted, 1-2 minutes. Remove from broiler., Spoon beef mixture over bread. Sprinkle with cheese. Broil until cheese is lightly browned, 1-2 minutes longer. To serve, cut each into 3 pieces.
Time 10m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich. Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.
Time 30m Yield 10 servings. Number Of Ingredients 11 Steps:
In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper. , Cut bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. , Bake at 350° for 20 minutes or until the cheese is melted (bake longer for crispier bread).
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven on broiler setting. Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper. Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F. Slice the bread in half lengthwise, then lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the ground beef and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped bell pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. Note: sauteed sliced mushrooms would also be good in this!
Time 1h15m Number Of Ingredients 8 Steps:
Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder. Add the roast to the Instant Pot. In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef broth. Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast). Place the lid on top of the Instant Pot. Move valve to SEALING (not venting). Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat). When cooking is done, allow roast to do a natural release (at least 30 minutes - the longer you can let it sit, the better. Sometimes I will let a roast stay on KEEP WARM for a few hours). Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should fall apart fairly easily). Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up). To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).
Number Of Ingredients 7 Steps:
Brown the hamburger, chopped onions, salt & pepper. Drain well. Lay out the buns, face up, on a cookie sheet, using both the top & bottom pieces. Or if you prefer the harder bread, cut it into 1-inch slices and lay them on a cookie sheet. Lightly butter each piece of bread. Stir the sour cream in to the meat mixture and then spoon onto the bread. Sprinkle with the cheese. Bake at 350 for about 20 minutes or until the cheese is melted.
