Hot Roast Beef Sandwich with Sautéed Mushrooms and Onions
A comfort food classic featuring tender roast beef on ciabatta rolls, drizzled with gravy and topped with sautéed mushrooms and onions.
Ingredients
For the Sautéed Mixture
- 2 tablespoons butter Unsalted recommended
- 8 ounces sliced cremini mushrooms
- 1 cup sliced onions
- 2 tablespoons flour For thickening the gravy
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 1/2 cups beef stock
- 1/4 cup half and half
For the Sandwich Assembly
- 1 pound sliced roast beef
- 4 ciabatta rolls sliced in half
- 8 slices provolone cheese
- 1 cup horseradish sauce For serving
Instructions
Preparation
- In a large skillet, melt the butter over medium heat.
- Add the sliced mushrooms and onions to the skillet, sautéing them until soft and caramelized.
- Sprinkle the flour, thyme, and garlic powder over the veggies, stirring well to coat everything.
- Continue cooking for an additional 1-2 minutes.
- Pour in the beef stock and whisk to combine. Lower the heat and let it simmer until slightly thickened.
- Stir in the half and half, cooking for just one more minute.
- Add the sliced roast beef to the gravy, mixing well until the beef is heated through, then turn off the heat.
Broiling
- Preheat your broiler.
- Evenly distribute the beef mixture over the bottom halves of the ciabatta rolls and top each with a slice of provolone cheese.
- Place the rolls on a baking sheet and pop them under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Serving
- Spread the horseradish sauce on the cut side of the top half of each roll.
- Top the sandwiches with the roll tops and serve immediately.
Notes
Use fresh ingredients for the best flavor. Consider adding bell peppers or spinach for extra nutrition.