Real Recipes From Real Home Cooks ®

dave's beef and cheese sandwich

★★★★★ 2
a recipe by
Dave Mathews

Whenever I go over to my daughter's house I try to make something special for her. This one turned out so good I just had to make it again at home and this time take a picture of it before I ate it. This may not be a classic Philly Beef and Cheese but it is close and so good. I would call it a Chicago Beef French Dip Philly Steak and Cheese Sammie.

Blue Ribbon Recipe

Yum-mo! Cooking the beef in the broth and seasoning makes it tasty. Bottom round tends to be a bit tough, and cooking it this way makes the meat super tender. Serve this beef sandwich will be great for a tailgate and you'll get many cheers.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 2
prep time 20 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For dave's beef and cheese sandwich

  • 2 lb
    bottom round steak
  • 32 oz
    beef stock
  • 1 pkg
    beef stew seasoning
  • 1
    red bell pepper
  • 1 sm
    onion, white
  • 4 oz
    mushrooms, canned
  • 2
    bratwurst buns
  • 1 c
    Cheese Whiz (in microwave safe bowl)

How To Make dave's beef and cheese sandwich

  • 1
    Start by slicing the beef in 1/8" strips across the grain. This is a cheap cut and cutting it across the grain will make it much more tender. In a large saucepan put the beef broth and the packet of beef stew seasonings. Bring to a boil, add beef and reduce to a simmer. Cover and simmer for 1 hour.
  • 2
    About 10 minutes before the beef is cooked, slice the red pepper and onion (make the slices fairly thin but not paper thin). Drain the mushrooms.
  • 3
    In a griddle or a large frying pan, add onions and pepper. Grill the onions with a little vegetable oil until just translucent while grilling the pepper strips. Mix the peppers and onions together on the griddle. Just before the peppers are ready, when they are soft but not mushy, dump the mushrooms on the griddle and heat through. A little sea salt and fresh ground pepper on all above does not hurt either. Put the Cheese Whiz in the microwave and heat on high for 1 minute, stir and heat again for 1 minute. That should be enough to get it melted and gooey.
  • 4
    When all is cooked on the griddle, add about 1/2 the meat to it and let it get a little char on the edges. To serve cut the roll in half lengthwise, dip cut side down in the au jus you cooked the meat in and place wet side down on the griddle for a few seconds. Load up bottom side of roll with meat, top with peppers and onions and some mushrooms and top all with melted Cheese Whiz. Place the top of the bun at a jaunty angle and take a picture and post your version here so we all can see how you did. Eat it, over a plate, there is no way to eat this without dripping it all over the place.