Sink your teeth into this savory Hot Roast Beef sandwich consummate with sautéed mushrooms and onions! Melted provolone cheese serves every bit the best gooey layer when baked to perfection on pinnacle of thick, gravy coated roast beef with sautéed veggies.

A hot roast beef sandwich has been cut in half.

Hot Roast Beef Sandwich

Sometimes, you just gotta go on things easy and make some good sandwiches for dinner. Don't be also lazy and whip out the pre-packaged deli meat, though, because you deserve ameliorate than that! Instead, care for yourself to this easy to make hot roast beef sandwich with sautéed mushrooms and onions. Information technology's filling, savory, and sure to hitting the spot every single time! Your family's going to thank yous for this one.

Roast beef is the star of the bear witness in this sandwich recipe, and it's seriously elevated by the homemade gravy information technology's warmed up in. If you don't heed putting in a picayune extra effort, make your stove top gravy the Best it tin be with some Homemade Beef Stock. It's a little extra step you can take to make the gravy fifty-fifty more mouthwatering than it already is!

Besides the sliced roast beef, what really makes this sandwich phenomenal is the melted provolone cheese placed right on top of the meat. The style it compliments the savory gravy is sure to satisfy anyone who takes a bite. Plus, the sautéed onions and mushrooms definitely aren't one-half bad. Mushrooms are known for taking on whatever season they're prepared with, and the beefy gravy does wonders to them.

A halved roast beef sandwich is placed on a wooden cutting board.

How to Make a Hot Roast Beef Sandwich with Sautéed Mushrooms and Onions

Sauté. Rut the butter in a big skillet over medium heat. Add the mushrooms and onions to the pan. Sauté until softened and caramelized.

Add flour and herbs. Sprinkle the flour, thyme and garlic pulverization over the vegetables and stir to glaze. Go along cooking for 1-two minutes.

Add beefiness stock. Add the beef stock and whisk to combine. Plough the oestrus to low and cook until slightly thickened.

Make it creamy. Stir in the one-half and half continuing to cook for 1 boosted minute.

Add together the beef. Add the beef to the gravy and stir to combine. Keep cooking until the beefiness is heated through. Plow off the rut.

Preheat. Preheat the broiler.

Assemble. Separate the mixture evenly among the bottom half of iv rolls and top with cheese.

Bake. Arrange the rolls on a baking canvas and place under the broiler. Bake for 1-two minutes until the cheese is melted.

Bask! Spread the horseradish sauce on the cutting side of the meridian half of the coil. Top the sandwiches with the rolls and serve immediately.

Several roast beef sandwiches are presented on a wooden cutting board next to some fresh vegetables.

Variations to Effort

  • Utilise a different meat. If yous desire to get artistic and use what you may have on paw, both leftover steak and pot roast besides piece of work.
  • Arrive vegetarian. you could substitute the meat entirely for sliced portobello mushrooms for a vegetarian twist. Simply be sure to also supersede the beefiness stock with vegetable stock, and annotation that the season will be different.
  • Switch up the cheese. Provolone is my favorite cheese to employ on a hot roast beefiness sandwich, but yous could opt for smoked gouda, precipitous cheddar, or pepper jack cheese instead.
  • Endeavour a different staff of life. While I prefer the texture and flavor of ciabatta over other breads with this roast beef and gravy, you lot could effort really any bread you like! Sourdough, challah, or even sliced bread all serve equally great bases for this sandwich. Just brand certain it'south a thick enough bread to actually soak upwardly every last driblet of that gravy without getting soggy.
A cooked roast beef sandwich with cheese is placed on a wooden cutting board.

Take a bite out of these delicious beef sandwiches!

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  • Crockpot Italian Beef Sandwich
  • Easy Slow Cooker French Dip Sandwich
  • The Very All-time Philly Cheesesteak

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A hot roast beef sandwich has been cut in half.

Get the Recipe: Hot Roast Beef Sandwich with Sautéed Mushrooms and Onions

Yield: four

Prep Time: x mins

Cook Fourth dimension: 15 mins

Full Time: 25 mins

A hearty sandwich y'all can make any night of the week! Hot Roast Beef Sandwich is quick and simple for a handheld repast that's filling and flavor packed.

  • 2 tablespoons butter
  • 8 ounces sliced cremini mushrooms
  • 1 cup sliced onions
  • 2 tablespoons flour
  • 1/ii teaspoon dried thyme
  • one/2 teaspoon garlic pulverisation
  • 1 1/ii cups beefiness stock
  • 1/4 cup half and half
  • ane pound sliced roast beef, Leftover steak and pot roast works well, too
  • 4 ciabatta rolls, sliced in half
  • 8 slices provolone cheese
  • 1 cup horseradish sauce

  • skillet

  • Heat the butter in a large skillet over medium heat.

  • Add the mushrooms and onions to the pan. Saute until softened and caramelized.

  • Sprinkle the flower, thyme and garlic pulverization over the vegetables and stir to coat.

  • Continue cooking for i-2 minutes.

  • Add the beef stock and whisk to combine. Plow the heat to low and cook until slightly thickened.

  • Stir in the half and half continuing to cook for one additional minute.

  • Add the beef to the gravy and stir to combine. Continue cooking until the beefiness is heated through.

  • Turn off the heat.

  • Preheat the broiler.

  • Divide the mixture evenly among the bottom half of four rolls and top with cheese.

  • Arrange the rolls on a baking canvass and place under the broiler.

  • Broil for 1-2 minutes until the cheese is melted.

  • Spread the horseradish sauce on the cut side of the top half of the gyre.

  • Superlative the sandwiches with the rolls and serve immediately.

Sandwiches are all-time served soon after assembling.

Calories: 472 kcal , Carbohydrates: 39 g , Protein: 44 g , Fat: 17 g , Saturated Fat: 9 g , Polyunsaturated Fat: one thou , Monounsaturated Fat: 5 k , Cholesterol: 96 mg , Sodium: 2754 mg , Potassium: 963 mg , Fiber: three grand , Sugar: 7 g , Vitamin A: 394 IU , Vitamin C: 66 mg , Calcium: 674 mg , Fe: 3 mg

Course: Dinner, lunch

Cuisine: American