Hot Roast Beef Sandwich Recipe with Sautéed Mushrooms and Onions
A hearty sandwich you can make any night of the week! Hot Roast Beef Sandwich is quick and simple for a handheld meal that's filling and flavor packed.
Servings: 4
Cost: $15
Equipment
- skillet
Ingredients
- 2 tablespoons butter
- 8 ounces sliced cremini mushrooms
- 1 cup sliced onions
- 2 tablespoons flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 1/2 cups beef stock
- 1/4 cup half and half
- 1 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
Instructions
- 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 powder over the vegetables and stir to coat.
- Continue cooking for 1-2 minutes.
- Add the beef stock and whisk to combine. Turn the heat to low and cook until slightly thickened.
- Stir in the half and half continuing to cook for 1 additional minute.
- Add the beef to the gravy and stir to combine. Continue cooking until the beef 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 sheet 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 roll.
- Top the sandwiches with the rolls and serve immediately.
Notes
Sandwiches are best served soon after assembling.
Nutrition
Calories: 472kcal | Carbohydrates: 39g | Protein: 44g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 96mg | Sodium: 2754mg | Potassium: 963mg | Fiber: 3g | Sugar: 7g | Vitamin A: 394IU | Vitamin C: 66mg | Calcium: 674mg | Iron: 3mg