+
Home Cooking

Making Mayslack's Roast Beef sandwiches at home [split from Midwest board]

IceeofMN | Aug 4, 200909:25 AM     5

I love Mayslack's Roast Beef sandwiches. I've recreated them at home.

You need a 2lb package of Minnesota Gold Roast Beef (it is vac-packed sliced pre-cooked roast beef) a medium yellow onion sliced thin, a can of beef broth, 4 fresh cloves of garlic smashed and ground with salt to a mush. 3 TBS of Worcestershire sauce, jumbo hamburger buns and sliced pickled banana pepper rings (for garnish). serve with Hot Horseradish sauce.

Boil the beef broth, onions, Worcestershire, and garlic until the onions are translucent and tender. Add the beef and let it cook until hot and tender (won't take long). Pile the beef on the bun making sure that some of the juice is absorbed by the bottom of the bun. Garnish with the pickled banana pepper slices.

It is heavenly.

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

These 11 Spicy Snacks for Heat Seekers Pack a Punch
Recipe Round-Ups

These 11 Spicy Snacks for Heat Seekers Pack a Punch

by Chris Rochelle | Do you carry hot sauce with you wherever you go? Squirt Sriracha on everything? Chow down on chili...

Hang On to Sweet Summer with Back-to-School Meals You Can BBQ
Recipe Round-Ups

Hang On to Sweet Summer with Back-to-School Meals You Can BBQ

by Laurie Wilson | If you're just not ready to let go of summer but you can hear the bloody school bell ringing in the...

This Rustic Raspberry Tart Is Ridiculously Easy (And Delicious)
How To

This Rustic Raspberry Tart Is Ridiculously Easy (And Delicious)

by Chowhound Editors | Our best raspberry tart recipe is bursting with ripe fruit, ridiculously easy to make, and perfect...

Cauliflower Is King: Here's Why It Rules
Guides

Cauliflower Is King: Here's Why It Rules

by Amy Sowder | In the past, even in healthy eating circles, cauliflower paled in comparison to more vibrant, assertive...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.