Best Hot Roast Beef Sandwiches Gravy Recipes

Hot Roast Beef Sandwiches image

Provided by Ree Drummond : Food Network

Time 40m

Yield 12 sandwiches

Number Of Ingredients 10

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

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!

Hot Roast Beef Sandwiches & Gravy image

Provided by Bullscreeker

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

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

Home-style Roast Beef Sandwich with Gravy image

Provided by Food Network

Categories main-dish

Yield Makes about 10 sandwiches

Number Of Ingredients 12

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

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.