Hot Roast Beef Sandwich

Tender slices of deli-style roast beef are served open-faced on soft white bread and smothered in rich homemade brown gravy. Every bite is savory, comforting, and full of classic diner flavor.

Course Main Dishes

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 605kcal

Author Diane Gail

Ingredients

2 cups warm water
2 1/2 teaspoons beef bouillon paste
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon granulated garlic
1/2 teaspoon onion powder
1 pound deli-style roast beef
4 slices sandwich bread

US Customary - Metric

Instructions

In a measuring cup or bowl, dissolve the beef bouillon in the water and set aside.
Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute.
Gradually whisk the prepared beef bouillon into the skillet. Stir in the onion powder and granulated garlic. Cook, whisking frequently, until the gravy thickens enough to coat the back of a spoon.
Add the sliced roast beef to the gravy and cook for 2 to 3 minutes, or until heated through.
Cut each slice of bread in half and arrange four bread halves on each serving plate.
Spoon the hot roast beef and gravy over the bread and serve immediately.

Notes

Deli roast beef is fully cooked, so heat it just until warmed through.
If the gravy becomes too thick, whisk in additional prepared beef bouillon or water.
Refrigerate leftover beef and gravy for up to 3 days and reheat gently on the stovetop.
Assemble the sandwiches just before serving for the best texture.

Nutrition