Yuma Dip Sandwiches

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.



Step: 1

Place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.

Step: 2

When meat is fully marinated and you’re ready to prepare sandwiches, preheat oven to broil.

Step: 3

In a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. Set aside.

Step: 4

Broil the meat for 5 to 7 minutes per side for medium rare. Remove from oven and slice thinly against the grain. Place slices evenly on the bread and cover with the onion mixture.

Step: 5

In a microwave-safe bowl, combine the cheese, salsa and olives. Microwave for 3 to 4 minutes on high, or until the cheese is melted. Stir well and serve with the sandwiches.


Per Serving: 1145 calories; protein 71.5g; carbohydrates 91.9g; fat 54.4g; cholesterol 163.3mg; sodium 3411.2mg.

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