Hot Roast Beef Sandwiches Gravy Recipes

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HOT ROAST BEEF SANDWICHES & GRAVY

This is a copycat version of a dish served by a local diner in central Pennsylvania. My mom & dad used to always go there specifically to order this meal, until my mom finally nailed the recipe. It has quickly become a family favorite and a regular meal that I have to make for DH... This gravy is very flavorful and especially delicious over shoestring french fries!

Provided by Bullscreeker

Categories     Lunch/Snacks

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 10



Hot Roast Beef Sandwiches & Gravy image

Steps:

  • Place beef roast, water, dry onion soup mix and as much salt/pepper as desired in crock pot and cook on low for 9-10 hours.
  • Whisk flour and water together for gravy until smooth and set aside.
  • When roast is tender and done, pour broth into a saucepan and bring to boil on stove top.
  • Add 2 beef bouillon cubes and Gravymaster to boiling broth.
  • Then add flour and water mixture to boiling broth until desired consistency is reached for your gravy.
  • Cut up beef roast and arrange pieces between two slices of bread.
  • Smother sandwich (and french fries) with gravy and ENJOY!

Nutrition Facts : Calories 666.6, Fat 15.1, SaturatedFat 6, Cholesterol 225.2, Sodium 1516.1, Carbohydrate 50.4, Fiber 1.8, Sugar 1.4, Protein 81.3

1 (3 -4 lb) beef roast
3 -4 cups water
1 (1 1/4 ounce) package dry onion soup mix
salt
pepper
4 -5 cups broth (from roast)
2 cups flour
2 cups water
2 beef bouillon cubes
2 teaspoons gravymaster or 2 teaspoons browning sauce

HOT ROAST BEEF SANDWICHES

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 sandwiches

Number Of Ingredients 10



Hot Roast Beef Sandwiches image

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
  • To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
  • Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

1/4 cup mayonnaise
1/4 cup spicy mustard
3 to 4 tablespoons poppy seeds
3 tablespoons grated onion
1 tablespoon horseradish mayonnaise
Dash of Worcestershire
12 soft hamburger buns, sliced in half
1 pound thinly shaved roast beef
8 ounces sliced provolone
8 ounces American cheese

HOME-STYLE ROAST BEEF SANDWICH WITH GRAVY

This recipe's on like Donkey Kong-jump over the barrel, get the hammer, and save the girl.

Provided by Food Network

Categories     main-dish

Yield Makes about 10 sandwiches

Number Of Ingredients 12



Home-style Roast Beef Sandwich with Gravy image

Steps:

  • 1. For the roast: Preheat the oven to 350 degrees F. Place the carrots, celery, and onion in the bottom of a roasting pan. (Nadine uses the vegetables instead of a rack.) Add enough water to just cover the vegetables.
  • 2. Cut four X's in the sides or top of the meat and push in the garlic pieces. Rub the entire roast with olive oil and then dredge it in steak seasoning.
  • 3. Heat a large skillet over medium-high heat and sear all sides of the meat. Set the meat on top of the vegetables, cover the pan with foil, and roast until a meat thermometer inserted in the meat registers 130 degrees F for medium-rare, about 2 hours. Transfer the roast to a cutting board and let it rest for 30 minutes.
  • 4. To make the gravy : Strain the roasting-pan juices; discard the vegetables. Melt the butter in a skillet over medium-high heat. Whisk in the flour. Stir in the roasting pan juices and the demiglace, and simmer until thickened.
  • 5. Slice the roast beef very thin. Put the slices in the gravy. (Nadine likes to smother the beef in the gravy.) Plate up the sandwiches with the meat between two slices of white bread and ladle more of the gravy on top. Serve with mashed red potatoes.

5 carrots, cut into large chunks
Ribs from 1 bunch of celery, leaves removed
1 onion, peeled, ends trimmed, halved root to stem
6 pounds beef top round, trimmed
2 garlic cloves, halved
2/3 cup olive oil
1/2 cup steak seasoning mix (such as McCormick's Montreal Steak Seasoning)
4 ounces (1 stick) unsalted butter
1/2 cup all-purpose flour
1 tablespoon veal demi-glace (found in your local grocery store)
20 slices white bread, for serving
Mashed red potatoes, for serving

HOT OPEN-FACE ROAST BEEF SANDWICHES

Provided by Food Network Kitchen

Time 48m

Yield 4 servings

Number Of Ingredients 14



Hot Open-Face Roast Beef Sandwiches image

Steps:

  • Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler.
  • Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
  • Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.

1 1/2 pounds red-skinned potatoes, pierced with a fork
4 tablespoons unsalted butter
3/4 to 1 cup milk
Kosher salt and freshly ground pepper
1/2 medium onion, sliced
3 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
2 teaspoons Worcestershire sauce
4 thick slices sourdough bread
3 tablespoons dijon mustard
1 tablespoon prepared horseradish
3/4 pound sliced roast beef
1/2 bunch watercress, woody stems removed
1/4 cup chopped fresh parsley

OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH

Make and share this Old-Fashioned Hot Open-Faced Roast Beef Sandwich recipe from Food.com.

Provided by Stella Mae

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Old-Fashioned Hot Open-Faced Roast Beef Sandwich image

Steps:

  • Slice the roast into thin or thick slices as desired.
  • Warm the slices of roast in microwave or oven.
  • Heat the gravy in the microwave or on the stove top.
  • Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
  • Lightly toast or leave untoasted the sliced bread.
  • Lay two slices of the sliced bread side-by-side on each plate.
  • Lay one slice of warmed meat on each slice of bread.
  • Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
  • Serve at once or reheat each plate in the microwave.

2 -4 cups leftover roast beef
2 -4 cups leftover gravy
salt and pepper
fresh herb, of your choice (optional)
1 cup finely minced onion, sauteed lightly (optional)
8 slices bread, of your choice

E-Z HOT BEEF SANDWICHES

Make and share this E-Z Hot Beef Sandwiches recipe from Food.com.

Provided by Linda Thomas

Categories     Lunch/Snacks

Time 25m

Yield 10 serving(s)

Number Of Ingredients 4



E-Z Hot Beef Sandwiches image

Steps:

  • Put beef roast in roasting pan.
  • Mix the three soups together.
  • Cover the meat with mixed soups.
  • Cover roaster and bake in 250 degree oven for 6-8 hours or until tender.
  • Remove from the oven and with two forks, shred the beef and leave in roaster with the gravy. Stir to mix.
  • Serve on hamburger buns.
  • Can be put in crock pot, on low, until serving time.

Nutrition Facts : Calories 298.4, Fat 11.6, SaturatedFat 3.8, Cholesterol 111.4, Sodium 793.3, Carbohydrate 6.3, Fiber 0.2, Sugar 1.3, Protein 40

4 -6 lbs boneless beef roast
10 1/2 ounces cream of mushroom soup
1 1/4 ounces dry onion soup mix
10 1/2 ounces cream of chicken soup

HOT ROAST BEEF SANDWICHES

These sandwiches always make a big hit. The cooking in our area of western Pennsylvania represents a "melting pot" of Italian, Polish and Pennsylvania Dutch (German), so there's a variety of good foods to choose from.

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield about 20 sandwiches.

Number Of Ingredients 7



Hot Roast Beef Sandwiches image

Steps:

  • In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. , Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.

Nutrition Facts : Calories 129 calories, Fat 5g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 126mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

1 tablespoon butter
1 beef sirloin tip roast (5 pounds)
1 can (28 ounces) diced tomatoes, undrained
1/3 cup water
1 tablespoon ground thyme
1 to 3 teaspoons crushed dried red pepper
Bread or rolls of your choice

ROAST BEEF SANDWICHES WITH MUSHROOM & ONION GRAVY

I have had a yen for this sandwich for awhile now and decided to have it made and see how it turned out. Well, it was great! It was very easy and it turned out yummy or maybe it was because I wanted it so badly.

Provided by Manami

Categories     Lunch/Snacks

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 11



Roast Beef Sandwiches With Mushroom & Onion Gravy image

Steps:

  • Slice English muffins and toast them until light brown.
  • In a 10" nonstick skillet, melt butter over medium heat.
  • Add onion and mushrooms; cook and stir 3-4 minutes or until onion is crisp-tender.
  • Then add garlic and saute for 30 seconds to 1 minute longer.
  • Reduce heat to medium-low; stir in gravy, white wine, Worcestershire sauce, thyme, and black pepper to taste.
  • Add beef slices to gravy mixture.
  • Cook over medium-low heat 2-3 minutes or until hot.

3 teaspoons unsalted butter or 3 teaspoons unsalted margarine
1 large onion, finely sliced
3/4 lb button mushroom, sliced
1 garlic clove, minced
1 cup savory beef gravy
1 teaspoon Worcestershire sauce
1/3 cup white wine
fresh ground black pepper, to taste
1/4 teaspoon crushed dried thyme leaves
6 slices deli roast beef, 1/8-inch slices, cut in half
2 English muffins, split and toasted

HOT BEEF SANDWICH

It's an open-faced sandwich served in diners. Very kid friendly and warm comfort food made with leftover pot roast and mashed potatoes. Cooked in microwave.

Provided by Dienia B.

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4



Hot Beef Sandwich image

Steps:

  • On plate put mashed potatoes.
  • Put slices of bread beside the potato.
  • Put slices of pot roast on bread.
  • Pour gravy on top of everything
  • Cook in microwave 3 minutes or until hot.

Nutrition Facts : Calories 430.8, Fat 8.3, SaturatedFat 3.7, Cholesterol 11.2, Sodium 2194.5, Carbohydrate 73.4, Fiber 5.3, Sugar 5.8, Protein 16.6

1 cup mashed potatoes
2 slices bread
1 cup beef gravy
1 cup pot roast

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