Garlic Beef Sandwiches Recipes

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GARLIC BEEF



Garlic Beef image

A quick and easy stir fry dish ready in minutes. Add in some vegetables and serve with rice or your favorite rice substitute.

Provided by Kirbie

Categories     Main Dishes

Time 16m

Number Of Ingredients 7

12 oz flank or top sirloin steak (thinly sliced against the grain (between 1/8 to 1/4 inch thick))
2 tsp cornstarch
1 tbsp olive oil
2 cloves garlic (minced)
1/2 tsp garlic powder
1 tbsp low sodium soy sauce
1 tbsp chopped scallions

Steps:

  • Add beef to a large bowl. Sprinkle cornstarch over beef. Toss beef until evenly coated.
  • Add oil and garlic to your wok or a deep skillet and bring to medium-high heat. Cook garlic until lightly browned. Add in beef. Stir and cook beef until half cooked.
  • Add in garlic powder and soy sauce. Stir to evenly coat beef in sauce. Cook until beef is fully cooked. Taste and adjust sauce as needed. Garnish with scallions.

Nutrition Facts : ServingSize 0.25 of recipe, Calories 148 kcal, Carbohydrate 2 g, Protein 19 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 50 mg, Sodium 182 mg, Sugar 1 g

GARLIC ROAST BEEF SANDWICHES



Garlic Roast Beef Sandwiches image

This is from a Taste of Home recipe magazine. Originally submitted by Bridget Evans of Forreston, IL. This is a super simple and tasty recipe for a busy weeknight. The recipe calls for a loaf of garlic bread but I used the presliced texas toast type frozen garlic bread and it worked out perfectly. I also used chipotle cheddar sliced cheese which was tasty too. Loved this recipe so much I had to post it.

Provided by Shelby Jo

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 1/2 ounce) frozen garlic bread (loaf)
1/2 lb fresh mushrooms, sliced
2/3 cup onion, sliced
1 teaspoon garlic, minced
4 teaspoons butter
1 teaspoon Worcestershire sauce
1 lb deli roast beef, shaved
6 slices colby cheese

Steps:

  • Bake garlic gread according to package directions.
  • Meanwhile; in a large skillet, saute the mushrooms, onion, and garlic in butter until vegetables are tender.
  • Stir in Worcestershire sauce.
  • Layer each half of garlic bread with roast beef, mushroom mixture and cheese.
  • Return to oven.
  • Bake 1 or 2 minutes longer or until cheese is melted.
  • Slice and serve immediately.

Nutrition Facts : Calories 238.1, Fat 14.2, SaturatedFat 8.1, Cholesterol 69.6, Sodium 1047.8, Carbohydrate 5.9, Fiber 0.7, Sugar 1.8, Protein 21.6

GARLIC-BEEF SANDWICHES



Garlic-Beef Sandwiches image

Lunch is served in 10 minutes! With a mere five ingredients, these hearty sandwiches stack up to any you'll find at the corner deli.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 5

4 demi French baguette rolls (5 to 6 inch), cut in half horizontally
1/2 cup garlic-herb mayonnaise (from 12-oz bottle)
1 lb thinly sliced deli roast beef
1 cup fresh spinach leaves
3 plum (Roma) tomatoes, thinly sliced

Steps:

  • On cut surfaces of each roll, spread 1 tablespoon mayonnaise.
  • Evenly divide beef, spinach and tomatoes among roll bottoms. Cover with roll tops. Secure with toothpicks; cut each sandwich in half.

Nutrition Facts : Calories 460, Carbohydrate 56 g, Cholesterol 65 mg, Fiber 2 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 1920 mg, Sugar 12 g, TransFat 0 g

GRILLED BEEF TENDERLOIN SANDWICHES



Grilled Beef Tenderloin Sandwiches image

My daughter shared these hearty sandwiches with me, and I think they're a savory melt-in-your-mouth treat. The sweet-sour onions and mushrooms are perfect over the tender beef and lip-smacking garlic mayonnaise. -Ruth Lee of Troy, Ontario

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 4 servings.

Number Of Ingredients 19

1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1 beef tenderloin roast (1 pound)
1 whole garlic bulb
1/2 teaspoon canola oil
1/4 cup fat-free mayonnaise
1/4 cup plain yogurt
ONION TOPPING:
1 tablespoon olive oil
1 large sweet onion, thinly sliced
1/2 pound sliced fresh mushrooms
2 tablespoons balsamic vinegar
1-1/2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon pepper
4 slices French bread (3/4 inch thick)
1 cup fresh arugula

Steps:

  • Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.

Nutrition Facts : Calories 418 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 702mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

THE BEST ROAST BEEF FOR SANDWICHES



The Best Roast Beef for Sandwiches image

The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Categories     dinner, lunch, roasts, sandwiches, main course

Time 6h45m

Yield 6 to 10 sandwiches

Number Of Ingredients 6

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin roast (leave the fat on top)
Extra-virgin olive oil, as needed

Steps:

  • In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
  • When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
  • Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
  • Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
  • Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams

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