Roast Beef, Bacon and Onion Panini



1/2 to 3/4 pound Sirloin Tip Roast                        $2.00

1/4 Onion                                                                          $.010

1/4 pound thick cut bacon                                        $0.75

4 Slices Homemade bread                                         $0.05

Spices (Rosemary, garlic, red pepper)                 $0.05

1 Tablespoon butter                                                     $0.10

Smoked Gouda Cheese to taste                               $0.50

Total for 2 Sandwiches                                               $3.55!!


First, rub the sirloin tip roast with spices and preheat the oven to 450 degrees. Once the oven is pre-heated, cook the roast for 20-25 minutes, or until a meat thermometer registers the internal temperature at 130-135 degrees.

While the meat is cooking, fry up the bacon on a skillet. When this is finished, (and don’t let it get too crisp) drain all but about 1 tablespoon of the bacon grease. With the remaining bacon grease, saute the chopped onion until they are really soft and translucent (brown, because of the bacon grease.) 

When the meat is finished, take it out of the oven and let it rest for at least 10 minutes. We have a meat slicer (thanks to “spirit points” from a corporate rewards program… hooray!) and we slice the meat as thin as we can on that. If you don’t have one, it might help to put the meat in the freezer for a while to assist in cutting it thinly. 

Get your bread slices, and make two sandwiches with the ingredients. (You choose the order! How exciting!) Butter the outside of the bread and place in a panini press. Take it out of the press when the outside looks Golden, Brown, and Delicious. If you don’t have a panini press, simply make it on the stove as you would a grilled cheese. 

Serve with soup (or a pickle, or chips, or french fries…) and ENJOY!