Beefy Mushroom Gorgonzilla
From keni 12 years ago
- <30 min to make
- Serves 6-8
An easy way to jazz up some deli meat. The spread is wonderful with the beef and the mushroom sauce adds a nice richness. Definitely filing enough to fill up the cowboys around here, yet quick and barely any cooking, making it a perfect summer dinner!
Ingredients
- 2lbs deli quality deli roast beef, sliced thin shopping list
- 1 1/2 cups mayonnaise shopping list
- 4oz gorgonzola cheese crumbles shopping list
- 2T prepared horseradish(can increase or decrease OR use fresh grated, all depending on taste) shopping list
- 2t worcestershire sauce shopping list
- 1T fresh chives, chopped shopping list
- 3T butter shopping list
- 12oz fresh mushrooms, sliced shopping list
- 8oz beef gravy(leftover, made with stock on the spot, or even from a jar for even more convenience) shopping list
- 1/2t fresh ground pepper shopping list
- 6-8 hoagie, sub or similar rolls shopping list
How to make it
- Combine mayo, Gorgonzola, horseradish, Worcestershire sauce and chives in small bowl.
- Mix well and refrigerate until ready to use.
- Melt butter in medium sauce pan.
- Add mushrooms and saute about 7 minutes, stirring a few times, until mushrooms have cooked down a bit and are warmed through and softened.
- Add gravy and heat over medium heat until hot.
- Arrange beef on bottom of the bun and top with a bit of the mushroom sauce.
- Spread a generous amount of the mayo over the top bun and serve!
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