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Yuma Dip Sandwiches

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Trudy W. Schuett

Marinated top round on French bread with onions and mushrooms, dipped in a Southwestern-style cheese sauce. Excessive and indulgent--but way, way, satisfying! Fun guest or party food.

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1145 kcal
  • 57%
  • Fat:
  • 54.4 g
  • 84%
  • Carbs:
  • 91.9g
  • 30%
  • Protein:
  • 71.5 g
  • 143%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 3411 mg
  • 136%

Based on a 2,000 calorie diet


  1. Place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.
  2. When meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.
  3. In a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. Set aside.
  4. Broil the meat for 5 to 7 minutes per side for medium rare. Remove from oven and slice thinly against the grain. Place slices evenly on the bread and cover with the onion mixture.
  5. In a microwave-safe bowl, combine the cheese, salsa and olives. Microwave for 3 to 4 minutes on high, or until the cheese is melted. Stir well and serve with the sandwiches.
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Cindy Rae

My husband and I thought was great! It's even good warmed up. I thought the Thousand Island and the Velveeta topping would be odd, but it's great! We will definatly have this again.


this was a good recipe. i used precooked, sliced roast beef and marinated it in the dressing for a few hours. next time i may toast the french bread.

Jessica Hughes

I made this for my husband and I, we like left over's and this made plenty. We both agree this is the best sandwich we have ever tasted. I loved it and it was easy. Thanks!