3 tbsp unsalted butter
1 medium onion
2 tsp fresh thyme
1/4 tsp salt
1/4 tsp black pepper
12 sweet rolls
10 slices provolone cheese
14 ounces sliced roast beef
1/2 cup unsalted butter
1 and 1/2 tbsp dried onion soup
1 packet au jus gravy mix
3 cups water
resh chopped parsley for garnish
In a colossal skillet over medium force, break up the spread. Add the onions and coat in the spread. Cook, mixing intermittently, for around 12-15 minutes until the onions are sensitive and burned anyway not consumed. Add the thyme, salt, and pepper, blend to solidify, eliminate the power, and set aside. Preheat the oven to 350°F. Eliminate the rolls from the pack, leaving the rolls in salvageable shape.
Take a colossal edge and cut the rolls across so you have the tops and base secluded. Place the base, cut side up into a 11×7 baking dish. Top with half of the cheddar. Add the dinner cheeseburger. Top with the onions, spreading them out. Add the overabundance cheddar, then, add the most noteworthy marks of the rolls on top. In a little bowl combine as one the mellowed spread and onion soup mix.
I like to brush this mix on top of the rolls to guarantee it’s similarly conveyed anyway you can essentially pour the spread sauce on top. Cover openly with foil, you want to guarantee the foil isn’t reaching the most elevated marks of the rolls and plan for 25 minutes. Take the foil off and warm an additional 5 minutes to brown the rolls. While the rolls are warming up, set up the in its normal juices per the pack course with the water. Serve the rolls with an optional managing of parsley and in its regular juices as an idea in retrospect for plunging.
2 CommentsLeave a Reply
Crazy directions, never seen anything like them but I think I understand.
What language was this translated from? This was obviously not written by a native English speaker/writer. Your instructions did not make any sense!