I’ll admit it…I love Arby’s. I do. Sign me up for a support group if you must, but I love their roast beef, their mozzarella sticks, their gooey cheddar. Can’t help it. Sadly, I rarely, if ever, get to go to Arby’s. Maybe twice a year.
This is sad.
But, the good new is that the Beef and Cheddar sandwich led me to quite possibly my favorite savory popover to date.
That’s a big statement.
I chopped up some store bought roast beef (got to love Boar’s Head, though they have NO idea who I am) and threw in some nice strong cheddar. Some onion powder, some garlic, a pinch of salt…all good things.
I usually try to eat all of our popovers the day they are made, but I managed to save a couple of these bad boys. They were every bit as good the day after making them, once they spun a few times in my microwave. Much to my delight. That’s excellent news for such a lazy girl.
I may not need to make another trip to Arby’s.
Roast Beef and Cheddar Popovers
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 12 mini or 6 large popovers
3 tablespoons butter
4 large eggs
1 1/4 cup milk
1 1/3 cups flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 pound prepared roast beef, chopped
1/2 cup shredded cheddar cheese
Preheat oven to 375. Prepare a large, evenly prepare a 6 cup Popover Pan with the butter, or, a 12 cup Mini-Popover Pan. Place the pan in the oven for 3 minutes to melt the butter. Remove when melted. Spray each vessel with cooking spray to prevent any sticking.
In a large bowl, beat the eggs with the milk. Add in the flour, salt and seasonings, stir to combine. Fold in the beef and cheddar. Pour batter evenly into the popover pans. (I poured mine almost to the top of each vessel.)
Bake at 375 for 10 minutes, then reduce heat to 350. Bake an additional 20-25 minutes, or until all are puffed and golden brown.
Remove from oven, serve and enjoy!