Open-Faced Roast Beef “Sandwich”

Warm mashed potatoes topped with thinly sliced roast beef in a thick gravy served on top of Texas Toast.


Oh the joys of trying to recreate one of your husbands favorite things to order from local restaurants that no longer serve it!!  There were two places in town that had AWESOME (per my hubby) open-faced roast beef “sandwiches” served with a big dollop of mashed potatoes on thick Texas Toast with thinly sliced roast beef in a thick, hearty gravy.  I parenthesize sandwich only because this is definitely a knife and fork kinda meal, but – there is bread… soooo…


This is my go-to meal when we have leftover roast beef from “real” sandwiches or when we’re in the mood for something hearty but quick.  I’ve switched it up from time to time and have subbed shaved turkey for the roast beef and chicken broth instead of beef broth, such a good meal too and you can get it to your table in less than half an hour!

And, now that you have leftover Texas Toast, you can use that during the week for amazing grilled cheese (try spreading the bread with mayo rather than butter – SO good!) or make into homemade croutons or bread crumbs.

Open-Faced Roast Beef “Sandwich”

  • 5 medium russet potatoes, peeled and quartered
  • 3 tbsp sour cream
  • 2 tbsp milk
  • 1 tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1.5 cups low sodium beef broth
  • 1-2 tsp beef bouillon (optional)
  • 1/8 tsp pepper
  • 1/8 tsp ground thyme
  • 1/4 tsp basil
  • 1 tsp parsley
  • 3 tbsp corn starch
  • 1/4 cup cool water
  • ½ lb. shaved roast beef (deli style)
  • 4 slices Texas Toast (NOT the garlic bread, the loaf – I use Aunt Millie’s)
  1. Boil the potatoes on medium/high heat until fork tender.  Remove from heat and cover.
  2. While the potatoes are boiling mix beef broth with bouillon (if using), pepper, thyme, basil and parsley in a medium pot, bring to boil then reduce heat to low.
  3. Mix the cornstarch with cool water and slowly pour into broth mixture, whisking constantly until the gravy comes to a boil.  The gravy will be thick, don’t worry!  The moisture from the roast beef will thin it out to the perfect consistency.
  4. Tear the roast beef into thin strips and stir into gravy.
  5. Cook until the edges of the roast beef start to curl, about 10 minutes.  Turn off heat.
  6. While roast beef is cooking, drain and mash the potatoes, adding the sour cream, milk, butter, salt, pepper and garlic powder.
  7. Serve a big scoop of potatoes over a slice of bread and top with gravy/roast beef.

Recipe Notes:

  • YES, use your favorite gravy and/or mashed potato recipe – or adjust the ingredients listed to suit your personal taste and consistency.
  • I highly recommend using low-sodium broth here – roast beef is usually salty on its own and so is the bullion – I sometimes add a splash of Worcestershire sauce to my gravy and that’s salty too.
  • Sure, you can use gravy in a jar and instant mashed potatoes, but it really is very easy to make your own!
  • I usually serve with a side of corn or sweat peas.

Prep Time:  5 minutes     Cooking Time:  20 minutes     Servings:  4

Estimated Calories per Serving – based on 4 servings – 425.  Estimated using regular sour cream and 1% milk.


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