Garlic-Basil Toasted Beef Sandwiches
Eye of Round or Bottom Round Steak  |  4 Servings

Garlic-Basil Toasted Beef Sandwiches


  • 1-1/2 pounds beef Eye of Round or Bottom Round Steaks, cut 3/4 to 1-inch thick
  • 2 tablespoons minced garlic
  • 1 teaspoon pepper
  • 1 cup water
  • 4 crusty rolls (4 inches long), split
  • Sliced tomatoes (optional)
  • Garlic-Basil Mayonnaise:
  • 1/2 cup reduced-fat or regular mayonnaise
  • 1/4 cup chopped fresh basil
  • 1 teaspoon minced garlic


  1. 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.
  2. Add water to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
  3. 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.
  4. 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.