3 pounds top round roast

1 (16 ounce) bottle Italian-style salad dressing

1 onion, thinly sliced

8 ounces fresh mushrooms, sliced

4 tablespoons butter

2 (1 pound) loaves French bread

1 pound processed cheese food (eg. Velveeta), cubed

1 cup salsa

1/4 cup chopped jalapeno stuffed green olives

Place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.

When meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.

In a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. Set aside.

Broil the meat for 5 to 7 minutes per side for medium rare. Remove from oven and slice thinly against the grain. Place slices evenly on the bread and cover with the onion mixture.

In a microwave-safe bowl, combine the cheese, salsa and olives. Microwave for 3 to 4 minutes on high, or until the cheese is melted. Stir well and serve with the sandwiches.