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The-One-And-Only Lone Star Dipper




Source of Recipe


Grilled Cheese


List of Ingredients




2 tbsp olive oil
2 cups thinly sliced onions,separated into rings
1 3/4 cups green bell pepper strips
2 cloves garlic, minced
3/4 lb thinly sliced deli roast beef
1/3 lb thinly sliced pepper jack,provolone or swiss cheese
4 crusty sandwich rolls, bolillos, taleras (about 3x6 and 1/2 inch thick), split
4 tsp olive oil
Au Jus (recipe follows)
1 cup purchased refrigerated ranch dressing

Recipe



Heat oil in large Teflon® coated non-stick skillet over medium high heat until hot. Add onions, bell pepper strips and garlic, stirring constantly until vegetable combination crisp tender, about 4-5 minutes. Remove from heat. Layer bottom sections of rolls with roast beef,vegetable combination and cheese. Set tops on sandwich bases. Coat large Teflonâ coated non-stick skillet with 2 tsp oil. Heat over medium heat for 2 to 3 minutes or until hot. Add 2 sandwiches. Cover with foil and weight sandwiches with a foil covered small brick. Cook, 8-10 minutes or until heated through and cheese melted, turning over once and replacing foil and brick. Reduce heat to medium-low, if necessary. Transfer to a serving plate. Keep warm. Repeat with remaining oil and sandwiches. Cut each sandwich in half on a diagonal. Serve each with a ramekin full of Au Jus (recipe below) and ranch dressing for dipping. Makes 4 sandwiches.

Quick Au Jus; Heat 1 tsp olive oil and 1 clove crushed garlic in small saucepan over medium heat for a few seconds. Add 1(10 3/4 oz) can beef broth, 1 tbsp dry sherry and 1/8 tsp ground black pepper. Bring to a gentle boil over medium heat until thoroughly heated.