Save for Later
There's something incredibly satisfying about a hot beef sandwich that takes me right back to Sunday dinners at my grandmother's house. Over the years, I've perfected this recipe into something that combines the best of both worlds - the comfort of traditional roast beef and the decadence of melted cheese. The rich gravy seeps into the toasted bun, creating a sandwich that's both messy and magnificent.
I started making these sandwiches years ago when looking for ways to use up Sunday roast leftovers. Now my family requests them even when we don't have leftover roast beef!
Key Ingredients
- Roast beef: Look for thinly sliced cuts at the deli counter. Ask them to slice it extra thin for the best texture.
- Onion: Yellow or sweet onions work best, adding natural sweetness to the gravy.
- Beef broth: Use low-sodium so you can control the salt level. I prefer using homemade when I have it.
- Cheese: Provolone melts beautifully, but Swiss adds a nice nutty flavor.
- Butter: Real butter creates the best flavor for both the gravy and toasting the buns.
Detailed Cooking Instructions
- Start Your Gravy Base
- Melt butter in a large skillet until foamy. Add finely diced onions and cook until translucent. Keep stirring to prevent browning. Add minced garlic in the last minute. The onions should be soft and aromatic.
- Master the Roux
- Sprinkle flour over the onion mixture. Stir constantly while it cooks. Let it bubble for 1-2 minutes. Watch for a light golden color. This step is crucial for smooth gravy.
- Create the Perfect Gravy
- Pour in beef broth slowly while whisking. Add milk in a steady stream, keep whisking. Maintain medium heat and stir constantly. Watch for the gravy to thicken and coat the back of a spoon. Season gradually, tasting as you go. Let it simmer until silky smooth.
- Add the Beef
- Layer the sliced beef into the gravy. Separate the slices as you add them. Gently fold the meat into the sauce. Let it heat through without overcooking. The beef should be just warmed, not cooked further.
- Prepare Your Buns
- Butter each cut side generously. Toast in a separate skillet until golden. Watch carefully to prevent burning. You want them crispy but still soft inside.
Save for Later
Back in my college days, I worked at a local diner that was famous for their hot beef sandwiches. The owner taught me that the secret lies in treating each component with care - from properly toasting the bread to layering the ingredients in the right order.
Perfect Assembly
Layer your sandwich starting with the bottom bun, then a generous portion of beef and gravy, followed by cheese. Let it sit for a minute so the cheese starts to melt from the heat of the beef.
Make-Ahead Tips
The gravy and beef mixture can be made ahead and reheated gently. Just don't toast the buns until you're ready to serve.
Leftover Magic
If you have any beef and gravy left, it's fantastic over mashed potatoes the next day. I sometimes make extra just for this purpose!
Save for Later
After years of making these sandwiches, I've learned that simplicity is key. Don't overcomplicate it - good quality ingredients and careful preparation will give you a sandwich that's both comforting and memorable. Whether you're feeding a hungry family or looking for a satisfying lunch, this cheesy hot beef sandwich never fails to please.
Keywords: cheesy hot beef sandwich, homemade beef gravy, comfort food sandwich, hot roast beef sandwich, beef and cheese sandwich
Recipe Tips & FAQs
- → Can I use chicken thighs instead of breasts?
- Yes, chicken thighs work well and add extra juiciness.
- → Can I make this gluten-free?
- Yes, use gluten-free flour and ensure all other ingredients are gluten-free.
- → Can I add other vegetables?
- Yes, bell peppers, broccoli, or carrots would be great additions.
- → How do I store leftovers?
- Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- → Can I make this less spicy?
- Yes, reduce or omit the cayenne pepper and chipotle chili powder.