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This recipe is a leftover makeover starring last week’s slow cooker roast beef.  It is also from Donya at A Southern Soul and it is a winner!  I fixed these for lunch on a cold snowy day a few weeks ago and they hit the spot.  These will definitely be made again and again.

Beef and Cheese Sandwich 2

3-4 cups leftover slow cooker roast

1/2 cup beef stock

1/2 onion diced

salt & pepper to taste

4-6 hoagie rolls

4 tbsp. butter, divided

sliced provolone cheese

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In a medium saucepan, add the roast beef and beef stock.  Bring to a low simmer and continue to cook for approximately 10 minutes or until most of the liquid has reduced.

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Melt 1 tbsp. butter in a skillet and add the diced onion.  Season with salt and pepper then cook the onions until they are golden and soft.

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Preheat the oven to 375 degrees.  Spread a little butter on the inside of each hoagie roll then layer some of the beef, cooked onion and a slice of provolone cheese.  Wrap each sandwich in aluminum foil.  Bake for 5 to 8 minutes or until the cheese is melted.  Serve and enjoy!

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Beef and Cheese Sandwich 2

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Way back in August, 2009, I posted my own recipe for Cheesy Steak Sandwiches and I have made them many, many times since then.  I realized the last time I fixed these sandwiches that I had tweaked the recipe quite a bit since I posted it.  That means it is time for an update!  This is one of C’s favorite meals and I fix it regularly.

One of the big things that I changed was the type of steak I used.  Back then, I just used whatever was in the freezer and sliced it as thin as I could before it was cooked.  Not anymore!  I now use a flat iron steak 99% of the time.  I just buy them when whey are on sale and keep them frozen until I need them.  Also, I grill first and slice later and found that it makes a wonderful difference.  Here is my new take on an old favorite.

1 flat iron steak (This was was just under a pound and I got 4 or 5 sandwiches from it.)

1/2 tsp. Montreal steak seasoning

1 tbsp. olive oil

A-1 steak sauce

Sliced Provolone Cheese

Buns of your choice

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Preheat the grill.  I just use a little George Foreman for this and it works great.  Season the steak with the olive oil and steak seasoning.

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Grill the steak for about 8 minutes if it is completely thawed.  Don’t worry if there is a little pink left in the center.  It still has to bake in the oven for a few minutes.  Let the steak rest for about 10-15 minutes, then slice as thin as possible.

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Pile the steak on a bun, then add the A-1 and cheese.

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Wrap each sandwich in foil and bake in a hot oven for about 10 minutes.  I didn’t put an exact temperature on here because it really doesn’t matter.  I usually make oven baked fries with these so I just throw the sandwiches in the oven for the last 10 minutes the potatoes bake.

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Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.

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