Open Faced Beef Sandwich
Open Faced Beef Sandwich is the perfect easy dinner. A simple but tasty weeknight recipe, and a great warm and cozy meal for your family.
If you are looking for a tasty recipe packed with beef and gravy goodness, keep reading below.
Best Meat for Open Faced Beef
I love roast beef, and it is one of my favorite dishes to cook. However, cooking roast in a crock pot is a timely process.
If you are like me, and are all about a time saving hack, you have to give canned beef a try. It is so delicious, and is already completely cooked through so it can help you bring together your dish in no time.
What gives Open Faced Beef Sandwich the most flavor?
The most important part of Open Faced Beef Sandwich is the gravy. All the beefy flavor comes from the gravy, and who doesn’t love gravy.
To make sure you are packing in the most flavor in your broth, I love to add beef bullion, and a good beef broth. The canned beef also comes with a layer of fat and broth that makes the best gravy.
How do you thicken Open Faced Beef Gravy?
The great debate rather cornstarch or flour is better to thicken gravy is really a personal preference. It usually does require less cornstarch to thicken, but sometimes flour is more readily available.
What ever your choice remember to go slow. You can always add more, but you do not want to over thicken.
I know you will love my Open Faced Beef Sandwich. If you give this recipe a try, remember to tag me on Instagram. I love to see all your recipe creations. As always, keep following along with The Four Acre Farm blog for more Easy Recipes, Gardening Tips, & Budget Friendly DIY.
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Open Faced Beef Sandwich
Best Open Faced Beef Sandwich
- 28 oz. Canned Beef (or 2-3 cups pot roast)
- 1/4 cup Flour
- 1/4 cup Butter or Beef Fat (for Gravy)
- 1 3/4 cups Beef Broth (or Beef Drippings)
- 1 cup Milk
- 1 tsp Salt
- 4-5 large Baking Potatoes (or 4 servings Instant Potatoes)
- 1 tbsp Butter (for potatoes)
- 4-6 Slices of Bread
Potatoes: Wash, peel, dice, and boil potatoes in a large pot of water until tender. Drain water. Used hand mixer to mix potatoes, 1/3-1/2 cup milk, and 1 tbsp butter, and salt and pepper to taste. (You can also use instant potatoes).
Gravy: Melt 1/4 cup Butter (or beef fat) on medium low heat, add in 1/4 cup flour, and stir for 2-3 minutes until a golden brown. Constantly whisking, slowly add in beef broth or drippings, and 1/4 cup milk until you reach your desired thickness. Add salt to taste.
Beef: Add drained can of beef (or cooked shredded pot roast) to gravy and mix until warm.
Create open faced sandwich by laying down a sliced of bread, topping with a large scoop of potatoes, and pour gravy and beef mixture over the top.
Serve hot and enjoy!
