Name: Yuma Dip Sandwiches recipe
Ingredients: 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;¼ cup chopped jalapeno stuffed green olives

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Ingredients

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 ¼ cup chopped jalapeno stuffed green olives

Nutrition Info

1145.4 calories carbohydrate: 91.9 g cholesterol: 163.3 mg fat: 54.4 g fiber: 4.3 g protein: 71.5 g saturatedFat: 19.8 g servingSize: - sodium: 3411.2 mg sugar: 16.4 g transFat: : - unsaturatedFat: : -

Directions

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.
When meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.
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.
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.
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.

Recipe Yield

6 to 8 servings

Recipe Note

Marinated top round on French bread with onions and mushrooms, dipped in a Southwestern-style cheese sauce. Excessive and indulgent--but way, way, satisfying! Fun guest or party food.

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