Beef sandwiches may never go out of style, and for that weâ€™re thankful. Load up split crusty rolls with eye of round or bottom round and cool things off with tomatoes and garlic-basil mayo.
Â 1 Â½ pounds beef Eye of Round or Bottom Round Steaks, cut Â¾ to 1-inch thick
2 tablespoons minced garlic
1 teaspoon pepper
1 cup water
4 crusty rolls (4 inches long), split
Sliced tomatoes (optional)
Â½ cup reduced-fat or regular mayonnaise
Â¼ cup chopped fresh basil
1 teaspoon minced garlic
Combine 2 tablespoons garlic and pepper; press evenly onto beef Steaks. Heat large nonstick skillet over medium heat until hot. Place Steaks in skillet; brown evenly. Season with salt, as desired.
Add water to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1 Â¼ to 1 Â¾ hours or until beef is fork-tender.
Meanwhile combine mayonnaise ingredients in small bowl. Spread cut sides of rolls with mayonnaise mixture. Place on baking pan so surface of rolls is 3 to 4 inches from heat. Broil 1 to 2 minutes or until lightly browned. Place sliced tomatoes on bottom half of rolls, if desired.
Carve Steaks into thin slices. Divide steak slices evenly over roll bottoms; top with some of the cooking liquid. Close sandwiches. Serve with remaining cooking liquid for dipping, as desired.