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dave's beef and cheese sandwich

(2)
dkmthecook avatar
Blue Ribbon Recipe by
Dave Mathews
@dkmthecook

Whenever I go to my daughter's house, I try to make something special for her. This one turned out so good, I just had to make it again at home, and this time, take a picture of it before I ate it. This may not be a classic Philly Beef and Cheese, but it is close and so good. I would call it a Chicago Beef French Dip Philly Steak and Cheese Sammie. Eat it, over a plate, there is no way to eat this without dripping it all over the place.

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Blue Ribbon Recipe

These beef and cheese sandwiches are hearty sandwiches you'll need multiple napkins to eat. Cooking the beef in the broth and seasoning makes it super flavorful. Bottom round tends to be a bit tough, but how its cooked makes the meat super tender. Onions and peppers add flavor and texture. We appreciated the oozy Cheese Whiz. If you don't like Cheese Whiz, top with your favorite melty cheese and melt the sandwich in the oven before serving. There's a little prep work for this sandwich, but it would be a great meal while watching football or when you're looking for a filling dinner.

— The Test Kitchen @kitchencrew
(2)
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For dave's beef and cheese sandwich

  • 2 lb
    bottom round steak
  • 32 oz
    beef stock
  • 1 pkg
    beef stew seasoning
  • 1 lg
    red bell pepper
  • 1 sm
    white onion
  • 4 oz
    canned mushrooms
  • 1 c
    Cheese Whiz
  • 2
    bratwurst buns

How To Make dave's beef and cheese sandwich

  • Slice beef against the grain.
    1
    Start by slicing the beef into 1/8" strips across the grain. This is a cheap cut, and cutting it across the grain will make it much more tender.
  • Add beef broth, stew seasonings, and meat to a large saucepan.
    2
    In a large saucepan, put the beef broth and the packet of beef stew seasonings.
  • Simmer for 1 hour.
    3
    Bring to a boil. Reduce to a simmer. Cover and simmer for 1 hour.
  • Saute the sliced onions, sliced red peppers, and the mushrooms.
    4
    About 10 minutes before the beef is cooked, slice the red pepper and onion (make the slices fairly thin but not paper-thin). Drain the mushrooms. In a griddle or a large frying pan, add onions and pepper. Grill the onions with a little vegetable oil until just translucent while grilling the pepper strips. Mix the peppers and onions on the griddle. Just before the peppers are ready, when they are soft but not mushy, dump the mushrooms on the griddle and heat. A little sea salt and fresh ground pepper on all above does not hurt either.
  • Heat the Cheese Whiz.
    5
    Put the Cheese Whiz in the microwave and heat on high for 1 minute, then stir. Heat again for 1 minute. That should be enough to get it melted and gooey.
  • Dip the rolls in the au jus.
    6
    To serve, cut the roll in half lengthwise. Dip the cut side down in the au jus that the meat was cooked in. You can place the wet side down on the griddle for a few seconds if you'd like.
  • Top with the beef.
    7
    Load up the bottom side of the roll with meat.
  • Top with peppers, onions, and mushrooms.
    8
    Top with peppers, onions, and mushrooms.
  • Top with the Cheese Whiz.
    9
    Top it all with melted Cheese Whiz.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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