Mmmmmmmm...hot drip beef on toasted rolls with cheese...it's what's for dinner tonight in the Marzec house. I also thought I'd (finally) make a recipe card for it to put in my binder. The digi image is from Mo Manning (called "What's Cookin'?") and patterned paper is October Afternoon's Farm Fresh.
This recipe started off as one from my cooking hero, Ree Drummond, the Pioneer Woman. She has two drip beef recipes that you can see HERE. They're both really great recipes, but we like the "basic" one a little more because it makes a lot of extra juice. We like to put the juice in a little bowl next to our plates and dunk the toasted sandwiches right in there. Yum-O! My recipe is just a little different from hers (I've tweaked it a little...not that I think I'm a better cook than she is....because I DON'T...I just made some changes for what works for us). I add Montreal steak seasoning to mine, use less garlic and grate the garlic on a cheese grater, and I bake the whole thing in the oven at 275 degrees for 5-6 hours.
Have a great night!