Best 6 Beef Lovers Dream Sandwich Recipes

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If you are a beef lover, then the "Beef Lover's Dream Sandwich" is the perfect sandwich for you! This hearty and delicious sandwich is packed with flavor and sure to satisfy your cravings. It features tender pieces of beef, gooey cheese, and a variety of toppings, all piled high on a soft, fluffy bun. The "Beef Lover's Dream Sandwich" is the perfect sandwich for lunch, dinner, or a game-day snack.

Let's cook with our recipes!

BEEF LOVER'S DREAM SANDWICH



Beef Lover's Dream Sandwich image

This is *the* ultimate sandwich for leftover roast beef, I also make this using thinly sliced leftover steak, you may adjust all amounts as desired, the amounts listed should make 6-8 sandwiches depending on the amounts used in the sandwiches --- I suggest to use crusty buns for this, they will hold the sauce better :)

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 large onions, thinly sliced
1 teaspoon sugar
3 -4 tablespoons butter
2 tablespoons oil
3 cups button mushrooms, sliced
1 -2 teaspoon fresh minced garlic
1 1/2 cups beef broth
3 tablespoons whipping cream
6 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
3 lbs cooked steak or 3 lbs roast beef, sliced thinly
swiss cheese or provolone cheese, slices
6 -8 Italian rolls, sliced in half

Steps:

  • In a skillet cook the onions in butter and oil with sugar until soft and caramelized (about 10-15 minutes) season with salt and remove with a slotted spoon to a paper towel to drain the fat.
  • Add in the mushrooms and fresh garlic to the skillet; cook over medium heat until mushrooms begin to just turn brown; transfer to a bowl.
  • To the same skillet add in the beef broth to deglaze the pan; simmer for 5-6 minutes scraping down any browned bits.
  • Add in whipping cream, ketchup, Worcestershire sauce and mustard, stir for 1-2 minutes over low heat with a wooden spoon.
  • Then add in the cooked mushrooms and beef slices to the sauce in the skillet; stir to combine.
  • Divide the steak/sauce mixture on the bread slices.
  • Top with Swiss cheese, sprinkle with sauteed onions, then top with remaining bread slices.
  • Delicious!

COOKIE LOVER'S ICE CREAM SANDWICHES



Cookie Lover's Ice Cream Sandwiches image

If you love cookie flavored ice creams, this ice cream sandwich will be the perfect treat. A mix of cookies and cream and cookie dough ice creams are sandwiched between fudgy cake that has a soft, chewy texture.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 12 to 15 ice cream sandwiches

Number Of Ingredients 14

Cooking spray
1/2 cup whole milk
2/3 cup unsweetened Dutch-process cocoa powder
6 large eggs, separated
3/4 cup sugar
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 teaspoon instant espresso powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 pints cookie dough ice cream (about 3 cups)
1 1/2 pints cookies-and-cream ice cream (about 3 cups)

Steps:

  • Preheat the oven to 375˚ F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray. Heat the milk in the microwave until steaming, 30 to 45 seconds. Put the cocoa powder in a large bowl; pour the hot milk on top and whisk to combine. Let the cocoa steep, about 5 minutes.
  • Add the egg yolks, 1/2 cup sugar, the vegetable oil, vanilla and espresso powder to the cocoa mixture; whisk to combine. Sift in the flour, baking powder and salt; whisk to combine.
  • Combine the egg whites and cream of tartar in a separate large bowl. Beat with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Increase the speed to medium high and beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 3 minutes. Whisk one-third of the egg white mixture into the batter to lighten. Gently fold in the remaining egg white mixture in 2 batches until fully combined and there are no white streaks remaining.
  • Scrape the batter onto the baking sheet; spread evenly to the edges. Bake until the cake just springs back to the touch and no longer looks wet in the center, 12 to 16 minutes. Transfer to a rack and let the cake cool 10 minutes in the pan, then invert onto the rack and carefully peel off the parchment. Let cool completely, about 30 minutes.
  • Transfer the cake to a cutting board, cut in half crosswise and lightly wrap each half in plastic wrap. Freeze the cake halves until almost frozen and firm, about 2 hours.
  • In the last 15 to 30 minutes of freezing the cakes, remove the ice cream from the freezer and let soften until spreadable but not melted. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 6-inch overhang on the sides. Unwrap the cake halves; place 1 cake half in the bottom of the dish. Scoop the cookie dough ice cream all over the cake and spread into an even layer with an offset spatula, leaving a 1/8-inch border of cake. Top with the cookies-and-cream ice cream and spread into an even layer. Top with the remaining cake half and gently press down. Wrap tightly with the overhanging plastic wrap. Freeze the cake in the baking dish until the ice cream is firm (the cake will stay soft), at least 4 hours or overnight.
  • Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.

MEAT LOVER'S BREAKFAST SANDWICH



Meat Lover's Breakfast Sandwich image

Looking to lose bread? Then the meat bun on this hand-held, to-go breakfast sandwich is perfect.

Provided by Food Network Kitchen

Time 20m

Yield 1 sandwich

Number Of Ingredients 10

2 teaspoons canola oil
5 ounces bulk breakfast sausage
2 large eggs
1 1/2 tablespoons cream cheese, at room temperature
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground black pepper
1 deli slice sharp Cheddar
1/4 avocado, cut into 1/4-inch slices

Steps:

  • Heat the oil in a small nonstick skillet over medium heat. Divide the sausage in half and form each piece into a thin 4-inch patty. Add the patties to the skillet and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate. Reserve the skillet and drippings.
  • Whisk together the eggs with the cream cheese, chives, cilantro, parsley, a sprinkle of salt and a few grinds of pepper.
  • Heat the skillet and drippings over medium heat. Add the eggs and stir for the first 30 seconds with a silicone spatula to break up the curds as they cook. Stop stirring and let the eggs cook another 30 seconds (they will still be wet on top), then slide the omelet onto a plate. Flip the eggs back into the skillet so the uncooked side is face down. Top one side of the eggs with the Cheddar. Cook until the eggs are cooked through but still soft, another 30 seconds to 1 minute.
  • Put a sausage patty "bun" on a plate. Using the silicone spatula, fold the omelet in half, then into quarters before sliding it out of the skillet and onto the sausage patty. Top with the sliced avocado and the second sausage patty "bun."

DA BEEF LOVER'S HALF TIME STUFFED MEATLOAF



Da Beef Lover's Half Time Stuffed Meatloaf image

Stuffed with Salami, Ham, Spinach and Cheese, this monster meatloaf will put any hungry man into the Lazy Boy during half-time. This recipe is big and hearty and is a fairly inexpensive way to serve many at a football party.

Provided by NASDAQPHIL

Categories     Main Dish Recipes     Meatloaf Recipes     Stuffed Meatloaf Recipes

Time 1h40m

Yield 16

Number Of Ingredients 14

1 cup instant rice
2 pounds ground beef sirloin
1 pound ground beef round
1 egg
1 onion, chopped
1 large green bell pepper, seeded and chopped
1 (4 ounce) can mushrooms, drained
garlic powder to taste
salt and ground black pepper to taste
1 cup grated Parmesan cheese
1 (12 fluid ounce) can spinach, drained
¼ pound thinly sliced deli ham
¼ pound thinly sliced salami
¼ pound thinly sliced Swiss cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a shallow roasting pan. Prepare instant rice according to package directions.
  • In a large bowl, mix together ground sirloin, ground round, egg, chopped onion, green pepper, mushrooms and cooked rice. Season with garlic powder, salt and pepper.
  • On clean counter top, arrange sheets of wax paper approximately 1 1/2 feet long by 1 foot wide. Place meat mixture on wax paper, and flatten into a large square, about 1/2 inch thick (the thinner the better). Sprinkle with more garlic powder, then layer with parmesan, spinach, ham, salami and Swiss cheese. Using the wax paper, roll the meat as tightly as possible while removing the wax paper as you go. Tuck the two open ends into the meatloaf itself, and with hands lightly coated in vegetable oil, shape into a loaf. While lifting with the wax paper, transfer to shallow roasting pan, then slide wax paper out from underneath.
  • Bake in preheated oven for 1 hour and 10 minutes, or until meat is no longer pink and juices run clear. Allow to cool 15 minutes before serving.

Nutrition Facts : Calories 316 calories, Carbohydrate 7.7 g, Cholesterol 90.5 mg, Fat 19.8 g, Fiber 1 g, Protein 25.7 g, SaturatedFat 8.5 g, Sodium 429.2 mg, Sugar 0.9 g

STEAK-LOVERS' LEFTOVERS (SANDWICHES)



Steak-Lovers' Leftovers (Sandwiches) image

Amazingly enough, there was a little bit of beef tenderloin left after Christmas dinner last year. Looking for a way to stretch less than a pound to make a full meal for 4, I found this recipe from the Feb., 1990, issue of Gourmet Magazine. Everyone just lapped it up! While the quality of meat is obviously a big factor, you can use anything from tenderloin to grilled flank steak to deli roast beef with acceptable results.

Provided by highcotton

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter, plus extra for bread
1 tablespoon olive oil
1 cup thinly-sliced onion
3/4 cup thinly-sliced mushroom
1 clove garlic, minced
3/4 cup beef broth
1 1/2 tablespoons heavy cream
3 tablespoons catsup
1 1/2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 lb grilled steak or 1 lb cooked roast beef, thinly-sliced
1 loaf long Italian bread

Steps:

  • Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
  • (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
  • Reduce heat to moderately low and add mushrooms and garlic to skillet.
  • Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
  • Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
  • Add cream, catsup, worcestershire and mustard.
  • (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly.
  • Cut each half into 4 equal pieces and toast in oven, buttered side up.
  • Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
  • Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
  • Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.

MEAT LOVERS SANDWICH ROLL RECIPE BY TASTY



Meat Lovers Sandwich Roll Recipe by Tasty image

Here's what you need: sandwich bread, large egg, mayonnaise, provolone cheese, mortadella, ham, capicola, pepperoni, salami, peperoncini, unsalted butter, garlic powder, italian seasoning

Provided by Claire Nolan

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

12 slices sandwich bread
1 large egg, beaten
¼ cup mayonnaise
9 slices provolone cheese
5 slices mortadella
8 slices ham
12 slices capicola
14 slices pepperoni
16 slices salami
1 cup peperoncini
4 tablespoons unsalted butter
½ teaspoon garlic powder
½ teaspoon italian seasoning

Steps:

  • Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.
  • Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.
  • Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.
  • Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.
  • Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.
  • Let the roll sit for 5 minutes before cutting into thick slices.
  • Enjoy!

Nutrition Facts : Calories 236 calories, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

Tips:

  • Choose high-quality ingredients: The better the quality of your ingredients, the better your sandwich will taste. Look for fresh, flavorful bread, tender and juicy steak, and ripe, crisp vegetables.
  • Season your steak properly: Season your steak with salt, pepper, and any other desired spices before cooking. This will help to enhance the flavor of the meat.
  • Cook your steak to your desired doneness: The ideal doneness for a steak sandwich is medium-rare or medium. This will keep the meat juicy and flavorful.
  • Use a variety of toppings: Don't be afraid to experiment with different toppings for your steak sandwich. Some popular options include cheese, mushrooms, onions, and avocado.
  • Toast your bread: Toasting your bread will help to add a crispy texture to your sandwich. You can toast the bread in a toaster, on a grill, or in a pan with a little butter.

Conclusion:

The beef lovers dream sandwich is a delicious and hearty sandwich that is perfect for a quick and easy meal. With its tender and juicy steak, flavorful toppings, and crispy bread, this sandwich is sure to satisfy your hunger. So next time you're looking for a satisfying meal, give the beef lovers dream sandwich a try. You won't be disappointed!

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