Hillshire Farm roast beef becomes a proper dinner when you build it into warm sandwiches layered with soft, golden onions. The beef is ready to eat straight from the package, so all the cooking time goes to making the onions sweet and deep. A knife and a pan are all you need.

Serves 2. 35 minutes, 10 at the stove.

About 680 calories a serving, 42 g protein, 18 g carbohydrate, 48 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion into thin half-moons and heat 2 tablespoons oil in a wide skillet over medium-high heat. When the oil shimmers, add the onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper, then stir to coat.
2. Lower the heat to medium and cook the onions, stirring every few minutes, until they collapse and turn a deep golden brown, about 25 minutes; they should be soft and caramelized when a fork breaks them easily.25 min
3. While the onions cook, split the bread and pull out some of the crumb to make room for filling. Arrange the roast beef on a plate.
4. Stir 1 tablespoon butter into the onions and taste for salt. Divide the caramelized onions between the two bread pieces, then layer on as much roast beef as you like and close the sandwiches.

Note Swap the onions for sautéed mushrooms if you prefer. Leftovers keep in the refrigerator for one day; rewarm gently in a skillet. Serve with a simple salad or pickle spears on the side, or add a fried egg to stretch it into a heartier meal.