Beef and Vegetable Cheese Steak Sandwich
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 12 oz. reserved cooked Pepper-Crusted Tri-tip Roast, thinly sliced (see recipe below)
* 2 small red, green or yellow bell peppers, cut into 1/4-in. thick strips
* 1 medium yellow onion, cut into 1/4-in. thick strips
* 3/4 c. reserved Garlic-Sherry Sauce (see recipe below)
* 1/3 c. process cheese dip
* 2 Tbsp. beer (optional)
* 4 sandwich rolls (ea. 6-in. long), split, toasted
* 2 small red, green or yellow bell peppers, cut into 1/4-in. thick strips
* 1 medium yellow onion, cut into 1/4-in. thick strips
* 3/4 c. reserved Garlic-Sherry Sauce (see recipe below)
* 1/3 c. process cheese dip
* 2 Tbsp. beer (optional)
* 4 sandwich rolls (ea. 6-in. long), split, toasted
What to do:
1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add bell peppers and onion; cook and stir 8 to 10 min. or until peppers are tender and onions are golden brown. Add Garlic-Sherry Sauce; cook and stir 1 to 2 min. or until sauce is hot. Stir in beef roast. Cover; remove from heat. Let stand 2 min.
2. Meanwhile, combine cheese dip and beer, if desired, in small microwave-safe bowl. Cover; microwave on HIGH 45 to 60 seconds or until heated through, stirring occasionally.
3. Divide beef mixture evenly over bottom of each roll. Top evenly with cheese sauce. Close sandwiches.
* Test Kitchen Tips
Cheese dip and beer, if desired, may be combined in small saucepan and heated over medium heat 1 to 2 min., stirring occasionally.
* Pepper-Crusted Tri-Tip Roast with Garlic-Sherry Sauce
Total Recipe Time: 1 to 1-1/4 hr.
Makes 4 servings
INGREDIENTS
* 1 beef tri-tip roast (2 lb.)
Rub:
* 1 Tbsp. coarsely crushed mixed peppercorns (black, white, green and pink)
* 2 cloves garlic, minced
Garlic- Sherry Sauce:
* 1/3 c. dry sherry
* 2 cloves garlic, thinly sliced
* 4 tsp. cornstarch
* 1 can (14 to 14-1/2 oz.) beef broth
1. Preheat oven to 425°F. Combine Rub ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 min. for medium rare; 40 to 45 min. for medium doneness.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile, prepare Sauce. Combine sherry and garlic in small saucepan; bring to a boil. Cook 1 to 2 min. or until liquid is reduced by half. Dissolve cornstarch in broth; add to saucepan. Bring to a boil, stirring constantly; cook and stir 2 to 3 min. or until slightly thickened. Season with salt and ground black pepper, as desired.
5. Carve half of roast across the grain into thin slices. Serve with half of sauce. Reserve remaining roast and sauce for Beef and Vegetable Cheese Steak Sandwich or Korean-Style Beef and Rice Bowl.
* Recipe Courtesy of The Beef Checkoff
2. Meanwhile, combine cheese dip and beer, if desired, in small microwave-safe bowl. Cover; microwave on HIGH 45 to 60 seconds or until heated through, stirring occasionally.
3. Divide beef mixture evenly over bottom of each roll. Top evenly with cheese sauce. Close sandwiches.
* Test Kitchen Tips
Cheese dip and beer, if desired, may be combined in small saucepan and heated over medium heat 1 to 2 min., stirring occasionally.
* Pepper-Crusted Tri-Tip Roast with Garlic-Sherry Sauce
Total Recipe Time: 1 to 1-1/4 hr.
Makes 4 servings
INGREDIENTS
* 1 beef tri-tip roast (2 lb.)
Rub:
* 1 Tbsp. coarsely crushed mixed peppercorns (black, white, green and pink)
* 2 cloves garlic, minced
Garlic- Sherry Sauce:
* 1/3 c. dry sherry
* 2 cloves garlic, thinly sliced
* 4 tsp. cornstarch
* 1 can (14 to 14-1/2 oz.) beef broth
1. Preheat oven to 425°F. Combine Rub ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 min. for medium rare; 40 to 45 min. for medium doneness.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile, prepare Sauce. Combine sherry and garlic in small saucepan; bring to a boil. Cook 1 to 2 min. or until liquid is reduced by half. Dissolve cornstarch in broth; add to saucepan. Bring to a boil, stirring constantly; cook and stir 2 to 3 min. or until slightly thickened. Season with salt and ground black pepper, as desired.
5. Carve half of roast across the grain into thin slices. Serve with half of sauce. Reserve remaining roast and sauce for Beef and Vegetable Cheese Steak Sandwich or Korean-Style Beef and Rice Bowl.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 496; Total Fat: 14g; Saturated Fat: 6g; Cholesterol: 80mg; Total Carbs: 58g; Fiber: 4g; Protein: 35g; Sodium: 1241mg;