Monday, November 18, 2013

Open-Face Roast Beef Sandwiches

I am sharing with you something you have probably had many times - open-face roast beef sandwiches. This recipe is a super simple, and tasty way to use up your leftover roast beef. I served mine with roasted montreal Brussels sprout. My family, including my daughter who only eats gravy sometimes, ate every single bite that was on their plates. Woo-hoo - dinner success!


3 cups chopped up roast beef
1 14.5 ounce can of beef broth
2Tb cornstarch
1/3 cup water
Any leftover beef drippings or gravy
Salt, pepper, and garlic powder to taste


- In a skillet, over medium-high heat bring beef broth, dripping, and seasonings to a boil. (Beef drippings only, if you are going to be using gravy instead, save that for the end.)

- While you are waiting for the broth to come to a boil, mix the cornstarch and water together in a bowl.

- Once the broth has reached a boil, add cornstarch mixture, and continuously whisk for 1 to 2 minutes. Or, until mixture has come to gravy like texture.  This is also the part where you would whisk in any leftover gravy.

-Remove from heat and add chopped up roast beef, and cover for 3-5 minutes. 

- Serve over day old bread, or toast.

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