Type what you have

Ingredients

• ✓ roast beef
• spinach
• button mushroom
• beef stock
• onion
• sake
• soy sauce

Instructions

1. 1 In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

By Suanne

Ingredients

• ✓ roast beef
• onion
• beef gravy
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top.
3. 3 Bake in preheated oven for 1 hour, until potatoes are browned.

By Sunny

Ingredients

• ✓ roast beef
• salad dressing mix
• pepperoncini
• beef broth

Instructions

1. 1 Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

By Casey

Ingredients

• ✓ roast beef
• enoki mushroom
• butter
• salt
• black pepper

Instructions

1. 1 Spread roast beef slices out onto a work surface. Divide enoki mushrooms between the roast beef slices and arrange into the middle of each. Wrap the roast beef around the mushrooms.
2. 2 Melt butter in a skillet over medium-low heat. Arrange beef-wrapped mushrooms into the skillet, season with salt and pepper, and cook until heated through and browned, about 10 minutes per side.

By Skyler

Ingredients

• ✓ roast beef
• gravy
• pepper jack cheese
• green chile
• oil
• corn tortilla

Instructions

1. 1 Combine roast beef with gravy, pepper Jack cheese, and green chiles in a large bowl. Use a fork to break up beef and mix well. Set aside.
2. 2 Heat oil in a large skillet over medium-high heat. Fry tortillas in hot oil just long enough to soften, 2 to 3 seconds; drain on a paper towel-lined plate.
3. 3 Working in batches, spoon beef mixture onto tortillas, making a line down the middle of tortilla. Roll tortilla around filling and place in a frying pan with the edge of rolled tortilla facing the bottom of the pan. Cook over medium heat until tortillas are completely browned, 5 to 8 minutes per side. Drain on paper towels before serving.

By TRACEY

Ingredients

• ✓ roast beef
• hoagie roll
• beef consomme
• water
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open hoagie rolls and lay them out on a baking sheet.
3. 3 Heat beef consommé and water in a medium saucepan over medium-high heat to make a rich beef broth.
4. 4 Place roast beef in broth and warm for 3 minutes.
5. 5 Arrange meat on hoagie rolls and top each roll with 2 slices of provolone.
6. 6 Bake sandwiches in the preheated oven until cheese melts, about 5 minutes.
7. 7 Serve sandwiches with small bowls of warm broth for dipping.

By writergirl

Ingredients

• ✓ roast beef
• au jus sauce
• kaiser roll
• kosher salt
• caraway seed
• horseradish

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place rolls onto a baking sheet with the cut sides down. Brush roll tops lightly with water, then sprinkle salt and caraway seeds over top.
3. 3 Bake in the preheated oven until toasted, about 10 minutes.
4. 4 While the rolls are toasting, warm au jus sauce in a saucepan over medium heat, 3 to 5 minutes. Add roast beef and cook until heated through, 3 to 5 minutes.
5. 5 Remove rolls from the oven and transfer to serving plates. Top with warm beef and au jus sauce. Serve horseradish on the side.

By Stef

Ingredients

• ✓ roast beef
• whole wheat tortilla
• romaine lettuce
• tomato
• red bell pepper
• olive oil
• red wine vinegar
• cumin

Instructions

1. 1 For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
2. 2 Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

By Robyn Webb

Ingredients

• ✓ roast beef
• asparagus
• cream cheese
• horseradish
• parsley
• chive
• chive

Instructions

1. 1 Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.
2. 2 Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.
3. 3 Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.

By BurntMuffin

Ingredients

• ✓ roast beef
• sauerkraut
• mustard
• barbecue sauce
• hot pepper sauce
• whole wheat bread
• pepperjack cheese

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 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.
3. 3 Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.

By ebrunworth

Ingredients

• ✓ roast beef
• russet potato
• onion
• green bell pepper
• mushroom
• vegetable oil

Instructions

1. 1 Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
2. 2 Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
3. 3 Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
4. 4 Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

By IVPLAY

Ingredients

• ✓ roast beef
• mashed potato
• gravy
• cheddar cheese
• sour cream
• cherry tomato

Instructions

1. 1 Pile mashed potatoes in each serving bowl to resemble a scoop of ice cream. Top with roast beef with gravy to resemble hot fudge.
2. 2 Sprinkle on Cheddar cheese. Dollop sour cream for the "whipped cream," on top. Garnish each sundae with a cherry tomato.

By Cindi

Ingredients

• ✓ roast beef
• ricotta cheese
• egg
• garlic powder
• onion powder
• italian seasoning
• mozzarella cheese
• spaghetti sauce

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, Italian-style seasoning and half the mozzarella cheese and mix well. Place a spoonful of mixture onto a slice of roast beef and roll. Repeat with remaining beef.
3. 3 Spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. Place the beef rolls in the baking dish seam side down. Pour the remaining sauce over the beef rolls.
4. 4 Bake covered at 375 degrees F (190 degrees C) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.

By Tiffany

Ingredients

• ✓ roast beef
• condensed french onion soup
• worcestershire sauce
• hoagie roll
• sesame seed
• provolone cheese
• banana pepper

Instructions

1. 1 Heat the oven to 400 degrees F (205 degrees C).
2. 2 Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. 3 Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. 4 Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

By Campbell's Kitchen

Ingredients

• ✓ roast beef
• pasta sauce
• olive oil
• garlic
• green bell pepper
• red bell pepper
• onion
• provolone cheese
• hoagie bun

Instructions

1. 1 Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm.
2. 2 In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes.
3. 3 To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu® Old World Style® Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.)
4. 4 Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!

By RAG

Ingredients

• ✓ roast beef
• cooking spray
• egg
• cream of mushroom soup
• cheddar cheese
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart shallow baking dish with cooking spray.
2. 2 Stir eggs and cream of mushroom soup together in a large bowl until smooth. Stir Cheddar cheese, roast beef, and black pepper into the egg mixture.
3. 3 Bake in preheated oven until set in the the center and golden brown on top, 45 to 50 minutes.

By michelep

Ingredients

• ✓ roast beef
• hawaiian bread roll
• provolone cheese
• mayonnaise
• soy sauce
• sesame oil
• chili-garlic sauce
• ginger
• pineapple tidbit
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
2. 2 Slice Hawaiian rolls in half horizontally. Open the rolls like a book, and place the bottom halves, cut-sides up, on the prepared baking sheet.
3. 3 Place 1 piece Provolone cheese on the cut side of each bottom roll. Spread 1 teaspoon mayonnaise on the cut side of each top roll.
4. 4 Combine soy sauce, sesame oil, chili-garlic sauce, and ginger in a small saucepan over medium heat; bring to a boil. Cook, stirring occasionally, until sauce has thickened and is reduced by half, 4 to 5 minutes. Remove from heat.
5. 5 Dip one slice of roast beef into the sauce, coating both sides. Place on a bottom roll, folding to fit. Repeat with remaining beef slices until all rolls are covered. Place top halves of rolls on top of beef. Cover with foil.
6. 6 Bake in the preheated oven until the cheese is melted and sliders are heated through, 10 to 15 minutes.
7. 7 Secure a pineapple tidbit on top of each slider with a toothpick and sprinkle with chopped green onions for garnish. Serve warm.

By Bibi

Ingredients

• ✓ roast beef
• cream cheese
• horseradish
• mustard
• flour tortilla
• spinach leaf
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese, horseradish, and Dijon mustard together in a bowl until combined.
3. 3 Spread a thin layer of cream cheese mixture over each tortilla; evenly arrange spinach leaves on top.
4. 4 Top with 2 slices roast beef, then divide and sprinkle Cheddar cheese on top.
5. 5 Gently roll up tortillas, starting at one end, into tight tubes. Wrap rolls with aluminum foil or plastic wrap to keep them tight. Refrigerate at least 4 hours.
6. 6 Unwrap rolls as needed; slice into 2 or 3 pieces (or diagonally into 1-inch sections for appetizer portions).

By Tinker802

Ingredients

• ✓ roast beef
• mushroom
• onion
• green bell pepper
• salt
• seasoned salt
• provolone cheese
• submarine roll

Instructions

1. 1 Preheat an electric griddle according to manufacturer's instructions or a stovetop griddle over medium-high heat; lightly grease surface.
2. 2 Place mushrooms, onion, and bell pepper on half of griddle; place roast beef on other half. Cook and stir each half separately, chopping beef into smaller pieces, and seasoning with salt and seasoned salt.
3. 3 Place provolone cheese over beef when vegetables tender and beef is hot until melted. Turn off griddle. Divide cheesy beef among rolls; top with mushroom mixture.

By AUTUMNHEARTS

Ingredients

• ✓ roast beef
• egg
• milk
• all-purpose flour
• salt
• canola oil
• horseradish
• au jus gravy

Instructions

1. 1 Whisk eggs, milk, flour, and salt together in a mixing bowl until mixture is smooth and glistening. Set aside to rest for 20 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while batter is resting.
4. 4 Whisk batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon horseradish into each cup's center.
5. 5 Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.

By AvelaineS

Ingredients

• ✓ roast beef
• sandwich roll
• dijon mustard mayonnaise blend
• turkey
• swiss cheese
• deli ham
• mayonnaise
• tomato
• muenster cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place roll on the prepared baking sheet, cut-sides-up. Spread Dijonnaise on 1 roll half; top with turkey, Swiss cheese, and ham.
3. 3 Spread 1 tablespoon mayonnaise on other roll half; top with roast beef, tomato, and Muenster cheese.
4. 4 Broil sandwich, open-faced, until cheeses melt and begin to bubble and ham begins to crisp around the edges. Put both halves together to serve.

By LAURIE ABKEMEIER

Ingredients

• ✓ roast beef
• hoagie bun
• mayonnaise
• mustard
• tomato
• red onion
• provolone cheese
• salt
• pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toast rolls in a toaster or in the broiler. Place rolls on a baking sheet, cut-sides up; spread each half with mayonnaise and mustard. Layer each half with roast beef, tomato, red onion, provolone, salt, and black pepper.
3. 3 Broil in the preheated broiler until cheese is bubbly and beginning to brown, watching closely to prevent burning, 2 to 4 minutes.

By Evan

Ingredients

• ✓ roast beef
• beef consomme
• jalapeno pepper
• worcestershire sauce
• salt
• black pepper
• all-purpose flour
• hawaiian bread roll
• provolone cheese
• pepper jack cheese
• horseradish

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Roughly chop roast beef until crumbly.
3. 3 Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.
4. 4 Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.
5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.

By Cindylee Bloomer

Ingredients

• ✓ roast beef
• chipotle cooking sauce
• beef broth
• cilantro
• vegetable oil
• onion
• garlic
• bolillo roll
• cilantro

Instructions

1. 1 Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
2. 2 Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes.
3. 3 Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.

By bdweld

Ingredients

• ✓ roast beef
• horseradish
• hawaiian bread roll
• swiss cheese
• butter
• onion
• brown sugar
• brown mustard
• worcestershire sauce
• garlic powder
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Spread horseradish on the bottoms of the Hawaiian bread rolls. Top each with 1 slice roast beef and 1 slice Swiss cheese, then cover with top bread rolls. Place sandwiches in the prepared baking dish.
3. 3 Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder in butter until onion is soft and translucent, about 5 minutes. Pour over sandwiches and sprinkle rolls with poppy seeds. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until heated through, about 25 minutes. Remove foil and continue baking until tops are lightly browned, about 10 minutes.

By Ellie Wolfenson

Ingredients

• ✓ roast beef
• vegetable oil
• onion
• mushroom
• garlic
• pizza crust dough
• american cheese
• egg white
• water
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat. When hot, add onion, mushrooms and garlic. Cook and stir until tender, about 5 minutes. Set aside to cool slightly.
3. 3 On a lightly floured surface, roll out the pizza crust dough to a 12x9 inch rectangle. Cover with layers of vegetables, cheese and roast beef slices to within 1/2 inch of the edges. Starting at the longest side of the dough, roll across to the other side and pinch seam to seal. Place seam side down on a greased baking sheet. Whisk together the egg white and water with a fork and brush on top of the roll. Sprinkle Italian seasoning over the top of the roll.
4. 4 Bake for 25 minutes in the preheated oven, or until golden brown. Let cool slightly, then slice and serve.

By AIRBORNE-CHEF

Ingredients

• ✓ roast beef
• cilantro
• peanut
• green onion
• bean sprout
• red bell pepper
• carrot
• broccoli
• penne pasta
• salt
• vegetable oil
• mayonnaise
• red pepper flakes
• ginger
• sesame oil
• sugar
• rice wine vinegar
• soy sauce
• garlic

Instructions

1. 1 Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
2. 2 Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
3. 3 Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ roast beef
• onion
• green bell pepper
• dressing
• provolone cheese
• cream cheese
• mayonnaise
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the onion, green pepper, and Italian dressing in a large skillet over medium heat; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the provolone, cream cheese, mayonnaise, salt, and pepper; stir until the cheese has melted. Remove the skillet from the heat and stir in the roast beef.
3. 3 Pour the mixture into an oven proof baking dish and sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until hot and bubbly.

By xraygirl411

Ingredients

• ✓ roast beef
• butter
• onion
• green bell pepper
• mushroom
• all-purpose flour
• milk
• beef consomme
• salt
• black pepper
• provolone cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until tender, about 5 minutes. Add flour; cook and stir until flour golden, about 5 minutes more.
3. 3 Gradually whisk in milk; bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consommé; season soup with salt and black pepper.
4. 4 Slowly stir in provolone cheese until melted, 3 to 5 minutes. Off heat, stir in roast beef.

By rawcalls

Ingredients

• ✓ roast beef
• cooking spray
• slider bun
• provolone cheese
• vegetable oil
• onion
• green bell pepper
• mushroom
• butter
• garlic powder
• adobo seasoning
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Slice buns in half vertically, leaving buns attached as a sheet. Peel off attached top sheet buns and set aside; place attached bottom sheet buns in the prepared dish. Layer roast beef and cheese across buns.
3. 3 Heat oil in a small skillet over medium-high heat. Add onion, bell pepper, and mushrooms; cook until soft, about 5 minutes. Spread onion mixture over beef and cheese; place top sheet buns on top.
4. 4 Combine melted butter, garlic powder, adobo seasoning, and Italian seasoning; brush on tops of buns, pouring any extra over sides.
5. 5 Bake in the preheated oven until cheese starts to melt, about 15 minutes. Separate each bun into a sandwich using a serrated knife. Serve hot.

By thedailygourmet