Some recipes become favorites because they’re fancy. This isn’t one of them.
I first had this sandwich at a little diner in Williams, Arizona. It was simple, hot, cheesy, and just spicy enough to make it amazing. When we got home, I recreated it, and before long it became one of those dinners we made over and over again.
Now it’s one of my Back Pocket Dinners – the recipes I keep coming back to because they’re easy, dependable, and perfect for busy nights. It comes together in about 10 minutes, uses simple ingredients, and everyone is happy to see it on the table.
If you’re looking for a dinner that doesn’t require much planning but still feels satisfying, this one is worth keeping in your back pocket.
One of My Back Pocket Dinners
These are the recipes I come back to again and again. They’re the dependable meals I can count on when life gets busy and I still want to put a good dinner on the table.
Why I Keep Coming Back to This One
- Ready in about 10 minutes
- Uses simple ingredients
- Easy to customize
- Always disappears fast
Why You’ll Love This Recipe
- Ready in about 10 minutes
- Only a handful of ingredients
- Great for busy weeknights
- Easy to make your own
- Family-approved
Ingredients
- Deli Roast Beef
- Swiss Cheese
- Pickled Jalapenos
- Bun
How to Make Roast Beef SOBs
- Warm the sliced roast beef in a skillet over medium-low heat, stirring occasionally until heated through.
- Divide the roast beef into four portions.
- Top each portion with sliced jalapeños and a slice of Swiss cheese. Cover the pan for a minute or two until the cheese melts.
- Place each portion on a toasted bun and serve hot.
Sometimes the easiest dinners really are the best ones.
One-Pot Creamy Chicken & Rice
Ingredients
The Chicken
- 1½ lbs boneless, skinless chicken thighs, (or breasts)
- 1 tsp salt
- ½ tsp black pepper
- 2 Tbs butter
The Rice
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1½ cups long-grain white rice, uncooked
- 2½ cups chicken broth, low sodium
- 1 can (10.5oz) cream of chicken soup
- ½ cup heavy cream, (or half-and-half)
- 1 tsp Italian seasoning
- salt and pepper, to taste
Optional Add-Ins
- 1 cup frozen peas
- ¼ cup fresh parsley, chopped, for serving
- 4 Tbs freshly grated Parmesan, for serving
Instructions
- Season the chicken. Pat the chicken dry and season both sides with the salt, pepper, and garlic powder.
- Sear the chicken. Melt the butter in a large Dutch oven or deep skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until lightly browned. It doesn't need to be cooked through. Transfer to a plate.
- Cook the vegetables. Reduce the heat to medium. Add the onion and cook for 3 minutes. Stir in the garlic and cook for another 30 seconds.
- Build the sauce. Add the uncooked rice and cook for 1 minute, stirring frequently. Pour in the chicken broth, cream of chicken soup, heavy cream, and Italian seasoning. Stir until well combined.
- Finish cooking. Return the chicken to the pot, nestling it into the rice. Bring to a gentle simmer, cover, and cook on low for 20 minutes.
- Check the rice. If the rice isn't tender yet, cover and cook for another 3–5 minutes. If using peas, stir them in during the last few minutes of cooking.
- Rest and serve. Remove from the heat and let the pot sit, covered, for 5 minutes. Taste and adjust the seasoning, then top with parsley and Parmesan if desired.
Julia’s Notes
- Chicken thighs stay more tender than chicken breasts, but either works well.
- Brown rice: Increase the broth to 3 cups and cook for 40–45 minutes.
- Leftovers: Store in the refrigerator for up to 4 days. Reheat with a splash of chicken broth to loosen the sauce.
- Freezing: I don’t recommend freezing this recipe because the rice becomes mushy after thawing.
Why They’re Called SOBs
This sandwich was inspired by one I had at a little diner in Williams, Arizona.
When I asked the server why it was called an SOB, she laughed and said it was because once you bit into the jalapeños, you’d probably say…
“SOB!”
The name has stuck with us ever since.
Easy Substitutions
- Swap the roast beef for turkey or ham.
- Try Pepper Jack or provolone instead of Swiss.
- Leave off the jalapeños if you prefer less heat.
- Use hoagie rolls, hamburger buns, or whatever bread you already have.
What I Serve With It
When this is on our menu, I usually keep the sides just as simple.
- Macaroni salad
- Potato chips
- Healthy Broccoli Salad
- Fresh fruit in the summer
