Cooking Weblog

Tender slices of roast beef piled high with melted jack cheese topped with and onion and green chili relish. If you like grilled sandwiches you’ll love this. Add some french fries or potato salad and you have a great lunch or dinner.

Ingredients: Roast Beef

3lb. beef round tip roast ( boneless )

1 tbsp. salt

2 teas. pepper

2 teas. garlic powder

1 tbsp. onion powder

2 tbsp. olive oil

Method: Roast Beef

Add your salt, pepper, garlic powder and onion powder to a small bowl and mix well. Sprinkle the seasoning on all sides of your roast and either pat or rub it in to the meat. Preheat your oven to 350 degrees.

Heat an oven safe skillet to high heat and add the olive oil. As soon as it starts to smoke, carefully place your roast in the pan and cook for 3 to 4 minutes a side or until it has a good sear.

Transfer your skillet with the roast to your preheated oven and roast for 50 to 60 minutes or until it reaches an internal temperature of about 145 degrees. Remove it from the oven and transfer your roast to a plate ( save the skillet ) and tightly cover the meat with foil. Your roast will continue to cook using carryover cooking and should reach about 155 degrees which will give you a medium rare roast. Let your roast rest and cool for about an hour. This will give the juices in the roast a chance to redistribute into the meat. After cooling it will be ready to slice.  Slice it as thin as possible and against the grain of the meat. It’s ready for sandwiches. There should be au ju ( meat juice ) that collected on the bottom of the plate, save and set it aside. You will be using the pan drippings and juice to saute the veggies. Remove all the grease except about 1 tbsp.  from your pan before adding your juice. This will give it the flavor without the greasiness.

Note: The “grains” of the meat are the lines that can be seen running through it. If you slice paralell with those lines the result is long stringy slices. Slicing straight across those lines will cut those fibers. Think of a plate spaghetti noodles, if you cut them lengthwise you’ll still have long pieces if you cut them in half you’ll have shorter pieces making it easier to eat. The more the noodles are cut the smaller the pieces. The same thing happens when you are slicing your roast.

Ingredients: Green Chili and Onion Relish

1/2 onion ( sliced )

2 green chilis ( sliced )

pan drippings

Method: Green Chili and Onion Relish

Place the skillet used for the roast back on the burner ( after removing most of the grease ) and heat to medium heat.

Add your chilis, onions and beef juice to it and saute for 5 to 8 minutes or until tender, add water or stock if needed.

Remove from heat and transfer to a bowl and set aside, covered, until your meat is ready for sandwiches.

Ingredients: Sandwiches

8 to 12 slices of a good dense bread ( I’m using potato bread )

sliced roast beef

green chili and onion relish

8 to 10 oz. Monterey Jack cheese ( sliced )

butter or margarine for bread

Method: Sandwiches

If you have an electric griddle, heat it to 350 degrees. If not heat a large skillet or griddle that can be placed on two burners to about medium to medium low heat.

Butter all of the bread like you would for toast and place them buttered side down in the pan or on the griddle. Place your sliced cheese on the tops of all of the bread. Add the roast beef to half of the bread ( bottom ) and the relish to the other  half ( top ). Try to work as fast as possible to build your sandwiches.

After the ingredients have been placed on the sandwiches, place the top halves onto the bottom halves.

Using a spatula, press the tops down gently so they stick to the bottom half.

Flip the sandwiches over once or twice so not to burn the bread and grill until the cheese starts to ooze out, that’s the sign they’re ready.

Remove to a plate, slice in half if desired and dig in! Makes 4 to 6 sandwiches.

I’m having mine with potato salad but french fries or baked beans are also great sides you can have with them.

Grilled sandwiches have been a favorite of mine for years. Anything you can put between two pieces of grilled bread is a winner in my book and these are definitely tasty. The roast beef just melts in your mouth, the cheese is nice and gooey, the flavors of the onion and green chili relish is a perfect match and the crispy crunch of the grilled bread…not your ordinary sandwich.

Thanks for stopping by, have a great day and HAPPY COOKING!

-David

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