Hot Open Face Roast Beef Sandwiches With Taters Food

HOT SANDWICH RECIPES | OPEN-FACED ROAST BEEF & TURKEY SLIDERS

Steps:

• Preheat oven to 350 degrees
• Divide the 24 count package of King Hawaiian Rolls into six equal sections, using a bread knife cut each section in half lengthwise.
• Place the six sections on a large sheet pan, and top each section with marinara sauce.
• Top each section with shredded cheese.
• Add sliced deli turkey to three sections and sliced deli roast beef to the remaining three sections.
• Top each section with more marinara sauce, add red onions, and more cheese.
• Place the sheet pan on the center rack of a preheated 350-degree oven and bake for 15 minutes.
• Remove the Open-Faced Roast Beef & Turkey Sliders from the oven.
• Top with fresh sprigs of thyme and rosemary.

OPEN FACED LEFTOVER HOT ROAST BEEF SANDWICHES

Steps:

• Add 2 cups of the beef broth (or cooking liquid) to a small sauce pan. Heat over medium-high heat until the broth begins to simmer. Reduce the heat to medium and continue to simmer.
• In a measuring cup, whisk together the remaining cup of beef broth* (or cooking liquid) and the flour until the mixture is smooth and (mostly) free from lumps. Slowly pour the mixture, which I recently learned is technically called a slurry, into the simmering broth, gently stirring as you pour. Continue to simmer and stir until the broth thickens into gravy. Remove from heat.
• To assemble the sandwiches, lay a slice of bread on the plate. Place a spoonful of mashed potatoes on the bread, followed by the desired amount of leftover roast, and topped with the delish brown gravy you just made. Enjoy!

OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH

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.

HOT BEEF SANDWICH

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.

HOT OPEN-FACE ROAST BEEF SANDWICHES

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.

HOT OPEN FACE ROAST BEEF SANDWICHES WITH TATERS

Steps:

• 1. PREP/PREPARE
• 2. THE BEEF
• 3. Gather your ingredients.
• 4. Dust the chuck roast with salt and pepper.
• 5. Add the grapeseed oil to a large heavy-bottomed pot, over medium heat.
• 6. When the oil begins to shimmer, add the roast, and sear on all sides.
• 7. Remove roast from the pot, and reserve.
• 8. THE SAUCE
• 9. Place a rack in the lower position, and preheat the oven to 330f (165c).
• 10. Whisk the flour into the beef stock, and reserve.
• 11. Add the onions carrots, celery, and garlic to the pot, over medium low heat.
• 12. Cook them until they begin to soften and release some of their liquids, about 5 to 7 minutes.
• 13. Add the tomato paste, Dijon mustard, and tamari sauce, and stir until incorporated.
• 14. Add the beef stock/flour mixture, and stir to combine.
• 15. Bring up to a simmer, and allow the mixture to thicken, about 4 to 6 minutes.
• 16. Return the roast to the pot; along with the rosemary, and thyme sprigs.
• 17. Cover the pot and place in the preheated oven for 3 hours.
• 18. After 3 hours, remove the roast from the pot, and strain out, and discard the veggies from the sauce.
• 19. Return the sauce, and the roast to the pan, cover and place back into the oven, until the beef is fork tender, about another hour.
• 20. THE SANDWICH
• 21. Place the toasted bread on a plate, and add the provolone cheese, and tomato.
• 22. Cut some thick slices of the beef, and place on top of the bread.
• 23. Add the mash potatoes to the side.
• 24. Drizzle with the yummy beef sauce. Enjoy
• 25. Chef's Note: I have served this dish without the bread... just the beef, potatoes, and that yummy gravy.
• 26. Keep the faith, and keep cooking.
• 27. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

OPEN-FACED BEEF SANDWICHES

Steps:

• In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

OPEN-FACE HOT BEEF SANDWICHES

Steps:

• Toss meat with gravy in medium microwaveable bowl; cover with paper towel.
• Microwave on HIGH 50 sec. or until meat mixture is heated through; stir.
• Place 2 bun halves, cut-sides up, on each of two serving plates. Top evenly with horseradish sauce and meat mixture; sprinkle with onions.

OPEN-FACED ROAST BEEF SANDWICHES

Steps:

• Heat oil in large skillet on medium-high heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add gravy and roast beef; cook until heated through, stirring occasionally.
• Place bread slices onto 4 serving plates. Top bread evenly with the cheese slices and roast beef mixture.

OPEN-FACED ROAST BEEF SANDWICHES

Steps:

• Spray slow cooker with nonstick spray. Place the beef roast inside and sprinkle with the four packets of seasoning.
• Pour Beef Broth over the roast.
• Cook on high for 6-8 hours or until tender.
• When cooked, strain the broth into a bowl and reserve.
• Shred or slice the beef into small bite-sized sections. Discard away any fat and gristle.
• Prepare the mashed potatoes. (See Note 1.)
• Toast the bread. For extra-thick slices, broil for 2-4 minutes until golden.
• Assemble the open-faced sandwiches by placing the toasted bread on a plate and topping it with mashed potatoes. Add a generous portion of the shredded/sliced beef. Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle with gruyere cheese.
• Serve with a knife and fork. Enjoy!

HOT OPEN FACED ROAST BEEF SANDWICH

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.

OPEN-FACED HOT ROAST BEEF SANDWICH

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
• Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.

HOT OPEN FACE BEEF SANDWICHES

Steps:

• Place stew meat in slow cooker. Sprinkle with 1 envelope of beefy onion soup mix. Add 2 cups of beef broth. Add 1/2 teaspoon oregano, rosemary, black pepper, salt, and basil.
• Cover and cook on low for 6 hours. At the 6 hour mark add 1 cup of water mixed with 1/4 cup of corn starch. Stir slow to combine. Cover and cook another hour to hour and half or until gravy has thickened.
• During last half hour of cook time in a large skillet add 2 Tablespoons Olive Oil over medium high heat. Add sliced onions and garlic. Saute until onions are translucent and slightly browned. Remove from pan and set aside.
• In same skillet saute mushrooms until tender. Add onions and garlic in with mushrooms. Turn off heat.
• Butter 1 inch thick slices of bread and toast both side on hot griddle until golden brown.
• Spoon meat and gravy over toasted bread. Top with mushrooms and onions. Garnish with parsley. Serve immediately.

PDQ HOT BEEF SANDWICHES

Steps:

• Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
• Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
• Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.