Beef sandwiches may never go out of style, and for that we’re thankful. Load up split crusty rolls with eye of round or bottom round and cool things off with tomatoes and garlic-basil mayo.
1 ½ pounds beef Eye of Round or Bottom Round Steaks, cut ¾ to 1-inch thick
2 tablespoons minced garlic
1 teaspoon pepper
1 cup water
4 crusty rolls (4 inches long), split
Sliced tomatoes (optional)
½ cup reduced-fat or regular mayonnaise
¼ 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 ¼ to 1 ¾ 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.