Yuma Dip Sandwiches

Top round is marinated for up to 48 hours in Italian-style salad dressing, then broiled and sliced thinly to serve on French bread, topped with sauteed onions and mushrooms. Dipping sauce is made with cheese, salsa, and olives.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 1145 Calories

Ingredients

• 4 tablespoons butter
• 1 cup salsa
• 1 onion, thinly sliced
• 1 pound processed cheese food (eg. Velveeta), cubed
• 8 ounces fresh mushrooms, sliced
• 1 (16 ounce) bottle Italian-style salad dressing
• 3 pounds top round roast
• 2 (1 pound) loaves French bread
• ¼ cup chopped jalapeno stuffed green olives

Recipe Instructions

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.