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