Cheesy Hot Beef Sandwich (Printable Version)
Tender roast beef in rich gravy with melted cheese and crispy toasted buns for a hearty, comforting meal.
# Ingredients:
→ Beef and Gravy
01 -
300 grams thinly sliced roast beef
02 -
30 grams unsalted butter
03 -
1 small onion, finely diced
04 -
2 cloves garlic, minced
05 -
20 grams all-purpose flour
06 -
240 milliliters beef broth
07 -
120 milliliters whole milk
→ Assembly
08 -
4 sandwich buns
09 -
30 grams unsalted butter for toasting
10 -
120 grams sliced provolone or Swiss cheese
11 -
Optional: lettuce and tomato slices for garnish
# Steps:
01 -
Melt butter in a skillet over medium heat. Add diced onions and minced garlic, cooking until softened and fragrant, about 5 minutes.
02 -
Sprinkle flour over the softened onions and garlic. Stir continuously for 2-3 minutes until the flour turns golden, forming a roux to thicken the gravy.
03 -
Gradually pour in beef broth and milk while stirring to prevent lumps. Continue cooking and stirring until the gravy thickens and coats the back of a spoon, approximately 5 minutes.
04 -
Add the sliced roast beef into the gravy, stirring gently to coat each piece. Simmer just until heated through and tender, about 3-4 minutes.
05 -
Butter the interior of the sandwich buns. Toast them on a griddle or under a broiler until golden and crisp, about 2-3 minutes.
06 -
Fill each toasted bun with the hot beef and gravy mixture. Top immediately with slices of provolone or Swiss cheese to allow melting. Add optional lettuce and tomato if desired.
07 -
Serve sandwiches hot with extra gravy on the side for dipping and pickles or chips if preferred.
# Notes:
01 -
Stir gravy constantly while thickening to avoid lumps.
02 -
Timing toasting of buns so they are hot when beef is ready ensures optimal texture.
03 -
Provolone cheese offers stringiness, while Swiss imparts a subtle tang.
04 -
Leftover roast beef makes an excellent filling.