Campfire Roast Beef Stuffed Sandwich
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More and more families are choosing camping as a way to vacation. Camping shelters run the gamut from simple tents to truck-hauled trailers to giant recreational vehicles. No matter how you choose to camp, here's a recipe that will impress even the most seasoned camper.
This hearty Roast Beef Stuffed Sandwich is a nice alternative to traditional foil pack dinners and will feed several. You can prepare much of the ingredients ahead of time before you leave for your adventure. Then it's just a matter of slicing the bread, assembling and heating it through when you're ready to eat.
We used a loaf of French bread which seemed to be a little too narrow. I think a wider loaf of Italian bread would work better. Be sure to pack a bread knife like Cutco's 7-3/4" Petite Slicer to slice slits into the bread vertically along the length of the loaf. The cavities are eventually stuffed with the delicious roast beef sandwich ingredients. You could also slice the loaf of bread it in half horizontally and layer the ingredients inside like a traditional sandwich.
Another handy tool to have on hand is the Spatula Spreader for generously spreading the garlic butter into each slice. It's the flavor boost that takes this stuffed roast beef sandwich over the top.
Filled with onions, peppers, mushrooms, thinly sliced roast beef and Provolone cheese it will make an impression at the campfire. And, don't be stingy when packing the ingredients in. There's plenty to fill each cavity with a generous amount.
The sandwich can also easily be made at home on a gas grill set to low or in an oven, heated to 375 degrees F.
*Originally published June16, 2016.
Campfire Roast Beef Stuffed Sandwich
- 1 stick of butter (8 ounces), softened
- 2 1/4 teaspoons garlic powder
- 1 1/2 teaspoons dried parsley
Onion, Peppers and Mushrooms Mixture
- 1 large onion, sliced thin
- Salt and pepper
- 3 tablespoons butter, divided
- 1 tablespoon canola oil
- 1 green pepper, cored and sliced thin
- 1 red pepper, cored and sliced thin
- 4 tablespoons olive oil, divided
- 1 pound button mushrooms
- 1 large loaf of French or Italian bread
- 1 1/4 pounds of thinly sliced deli roast beef
- 1 pound thin sliced Provolone cheese or 1 pound thin sliced Pepper Jack cheese or 1/2 pound of each
- Heavy duty aluminum foil
- Mix the stick of butter, garlic powder and dried parsley together. Refrigerate in a small container with a tight fitting lid.
- Season the onion with salt and pepper and cook over medium heat in 2 tablespoons of butter and 1 tablespoon of canola oil until golden brown.
- Cook the peppers over medium heat in 2 tablespoons of olive oil until tender crisp.
- Cook the mushrooms over medium heat in 2 tablespoons of olive oil and 1 tablespoon of butter until golden brown. Season with salt and pepper.
- Mix the cooked onion, peppers and mushrooms together and store in a covered container in the refrigerator.
- To assemble the sandwich: Allow the garlic butter mixture to soften for easier spreading.
- Cut slits into the bread about 1 1/2 inches apart but not all the way through. Butter the inside of each slice with garlic butter
- Put slices of roast beef between each cut. Add a large spoonful of the onion, pepper, mushroom mixture and a slice of cheese.
- Spray a large piece of foil with non-stick cooking spray. Put the sandwich on the foil and wrap tightly.
- Place the foil pack near the hot coals of the fire, but not in the fire. Heat for approximately 30 minutes or until the sandwich is heated through and the cheese has melted. The sandwich can also be heated on a gas grill set to low or in a 375 degrees F oven for about 30 minutes.
- Cut into slices and serve.