This pint size snack is filled with loads of flavor and great for any lunch box. Fill dinner rolls with roasted beef Sirloin, roasted onions, creamy blue cheese, bacon and fresh greens.
Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of rolls. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 526 Calories; 20g Total Fat; 5g Saturated Fat; 9g Monounsaturated Fat; 94mg Cholesterol; 1145mg Sodium; 49g Total carbohydrate; 39g Protein; 5.9mg Iron; 12.1mg Niacin; 0.7mg Vitamin B6; 35.1mg Choline; 3.5mcg Vitamin B12; 7.4mg Zinc; 58.2mcg Selenium; 2.4g Fiber.