Easy Hot Roast Beef Sandwich with Mashed Potatoes and Gravy Recipe | There are many American varieties of hot beef sandwiches; Italian beef, French dip, beef for the weck, sliced beef roast, barbecue beef, sloppy joes, and in many cases takeaway food including Maid-Rite and Arby’s, just to a few.
To define a “hot beef sandwich” for those purposes of this blog, what I’m regarding is an easy sandwich made up of white bread, sliced beef, and mashed potatoes, with a wealthy brown gravy covering the whole thing.
The new beef sandwich is a thing from a “blue plate” diner staple in lot of places with the US. However, they are favorable with the Midwest, the center of beef country. There isn’t anything shy for this sandwich; we’re talking authentic, down home, hearty fare!
Hot Roast Beef Sandwich with Mashed Potatoes and Gravy Recipe
In southwestern and south-central Minnesota, they call these sandwiches by another name. Here, they are often known as “beef commercials.” It really is, for all those intensive purposes, the same sandwich described above, and this looks like it’s a regional variation about the name.
But what’s interesting (at least to me) is that often close to this zone, most everywhere else in Minnesota as well as the upper Midwest simply knows this as the “hot beef sandwich.”
This entree is on each and every Midwestern small-town cafe menu – my husband says it’s not as nice as this recipe. Nevertheless this is one of our favorite tips on how to serve home-canned beef, especially slices. I keep your consommé readily available exclusively for beef dishes; it makes rich, tasty gravy when there is no need drippings– condensed onion soup works too, for some other flavor. I occasionally use home-canned potatoes to mash or use portions of Freezer Mashed Potatoes besides fresh ones to help with making the meal even quicker. For those who serve canned or cooked carrots because of this meal, make use of carrot juice besides water with the gravy – it gives additional rich taste.
This is among the those recipes that jogs my memory of my Grandma. It really is total comfort food. There aren’t a large amount of ingredients and not a whole lot work – however it is quite tasty and filling! We have also chose to make this recipe with turkey and chicken, substituting chicken broth for those beef broth. It’s an excellent way to use leftover turkey after the holidays, too! We always enjoy this with mashed potatoes and a particular veggie … and gravy – homemade gravy … lots of it! Homemade gravy really is best … should not intimidated by your current! It is certainly pretty easy. I really hope your loved ones enjoys this perhaps up to mine!
- 1 pound sliced deli roast beef
- 2 cans (10-1/4 ounces each) beef gravy
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 package (3-3/4 ounces) creamy butter instant mashed potatoes
- 4 slices Italian bread (1/2 inch thick)