I am always on the prowl for a new way to use beef roasts. I love the convenience of throwing a beef roast into the crock pot in the morning and having it be ready to use in time for dinner. This morning I put in a roast and wanted to come up with something a little different than my normal beef dishes (beef stew, shredded beef enchiladas, gyros, etc.). I didn’t have a lot of time to prepare dinner tonight, so the thought of sandwiches seemed perfect! These came together in only a few minutes and the flavorful combinations were amazing! The roasted red pepper and red onion totally made these sandwiches! They were a little sweet, soft and added great flavor. The pesto mayo gave the sandwiches a lot of depth and added flavor. My 11 year old son gave them the ultimate compliment! He said, “these sandwiches should be sold at The Cheesecake Factory they are SO good!” All of my children ate these sandwiches up and it made for a somewhat-gourmet dinner that only took a few minutes (shhh, don’t tell 🙂

Roast Beef Pesto Paninis
Ingredients
  1. 2-3 lbs. boneless beef roast
  2. Beef Bouillon or stock
  3. 1 package sliced provolone cheese
  4. 1-2 red bell pepper, roasted (or use jarred roasted red peppers)
  5. 1/2 red onion, roasted and then sliced
  6. 1 cup mayonnaise
  7. 2 Tbs. pesto (more or less if you like more pesto)
  8. 1/2 cup banana peppers
  9. 6-8 bolillo buns or hoagie buns
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Instructions
  1. Place the beef roast into a crock pot, season the top with beef bouilion and salt & pepper. Add a little water to the bottom of the pot. Turn on high heat and cook for 5-6 hours (or on medium/low heat for 6-8 hours). Once the roast is able to shred, remove from the crock pot and shred into large pieces. Keep the extra beef broth for a later meal. For the pesto mayo, add together the mayo and the pesto and set aside. To roast the red pepper and onion, core the peppers, unpeel the top layer of the onion off and slice in half, and then place both on a cookie sheet or stone. Place the pan in the middle rack of the oven and cook until the top of the peppers and onion are blackened. Turn them over to the other side and let them become blackened on the other side as well. Once they are mostly black, remove them from the oven and place them in a Ziploc bag to steam. Once they are cooled down you can easily peel off the black skin. Slice the peppers into long strips. Remove the top layer of the black onion as well and slice the remaining onions. To make the sandwiches, cut open the bollilo rolls, spread a generous amount of mayo on both sides of the bun. Place the shredded beef onto one side of the bun. Place a couple strips of peppers, some pieces of onions, the banana peppers on top of the sandwich. Cover with two slices of provolone cheese and place in a panini grill (or on the stove with a heavy lid on top of the sandwich). Cook until the cheese is melted and then serve.
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