Easy roast beef potluck rolls
1 pound thinly sliced reduced-sodium deli roast beef
1 package Hawaiian rolls (12 count)
1/4 cup cream-style prepared horseradish (you may substitute Dijon mustard for prepared horseradish)
6 slices reduced-fat provolone cheese
1/3 cup butter, melted
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley leaves
2 teaspoons packed light brown sugar
1/4 teaspoon onion powder
Preheat oven to 350∂F.
Coat 9 by 13-inch baking dish with cooking spray. Cut rolls in half, horizontally. Place bottom half in prepare baking dish; spread horseradish on cut side. Top with deli roast beef and cheese. Close sandwiches. Using a paring knife, cut into 12 sandwiches.
Combine butter, Worcestershire sauce, parsley, sugar and onion powder in small bowl; mix to combine. Pour butter mixture evenly over prepared sandwiches. Cover and refrigerate 1 hour to overnight.
Bake sandwiches, uncovered, in 350∂F oven 15 to 20 minutes or until cheese is melted and rolls are golden brown.
Italian beef meatball sandwhich rolls
1 recipe Italian-style beef sausage (see below)
2 eggs, divided
1/4 cup seasoned dry bread crumbs
12 cherry-sized mozzarella balls (about 6 ounces)
12 ounces refrigerated pizza dough
2 tablespoons shredded Parmesan cheese
Garnish: marinara sauce, chopped basil leaves (optional)
Italian-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon ground coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly, but thoroughly.
Preheat oven to 400∂F. Combine Italian-style beef sausage mixture, 1 egg and bread crumbs in large bowl; mixing thoroughly. Shape into 12, 2-inch meatballs. Place a mozzarella ball in the middle of each meatball, making sure the mozzarella ball is completely covered with the beef mixture. Place meatballs on aluminum-foiled lined broiler rack coated with cooking spray. Bake in 400∂F oven 24 to 27 minutes.
Cut dough into 12 pieces, about 1 ounce each. Stretch each piece to cover 1 meatball, pinching the edges to seal. Place on parchment-lines shallow-rimmed baking sheet, seam-side down. Place remaining 1 egg in small bowl, beat with a fork. Brush rolls with egg; top with Parmesan cheese.
Bake rolls in 400∂F oven 10 to 12 minutes or until golden brown. Serve with marinara sauce and basil, as desired.
Beef confetti taco salad
1 pound ground beef (96% lean)
2/3 cup salsa
1/2 cup low-fat shredded Cheddar cheese
1 medium tomato, chopped (about one cup)
8 cups mixed salad greens
1/2 cup diced bell pepper
1/4 cup thinly sliced red onion
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in salsa; cook 2 minutes. Remove skillet from heat; keep warm.
Line 4 plates with salad greens. Divide beef mixture among 4 plates. Top beef with cheese, tomato, pepper and onion. Garnish with olives and dressing, as desired.
Optional toppings: sliced ripe olives, prepared ranch or French dressing
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160?∂F. Color is not a reliable indicator of ground beef doneness.
Classic beef kabobs
1 pound beef top sirloin steak cut 1-inch thick
8 ounces mushrooms
1 medium red, yellow, or green bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper
Cut beef top sirloin boneless steak into 1-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat.
Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces. Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145∂F) to medium (160∂F) doneness, turning once. Season kabobs with salt, as desired.
Cook’s Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145∂F) to medium (160∂F) doneness, turning once.