Roast Beef Sandwiches With Mushroom Onion Gravy Recipes

SIMPLY DELICIOUS ROAST BEEF SANDWICHES

Steps:

• Cut roast in half; transfer to a 5-qt. slow cooker. Combine soup and soup mix; stir in celery. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender, adding mushrooms during the last hour of cooking., Remove meat from slow cooker. Skim fat from cooking juices. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Spoon 1/2 cup onto each roll.

SIMPLE HOT ROAST BEEF SANDWICHES WITH MUSHROOM AU JUS

Steps:

• In a large skillet, saute mushrooms in olive oil. While they are sauteeing, season with garlic, Mccormick's, salt, and pepper.
• Add beef broth (reserve 1/2 a cup), worcestershire sauce, and onion.
• In a small bowl, mix 1/2 cup beef broth with cornstarch. Add to the mushroom mixture. Bring to a bowl, then reduce heat and let simmer about 5 minutes.
• Add roast beef to mushroom au jus and cover, simmering about 10 minutes.
• Meanwhile, cut your Italian bread into 8 slices. If not already split (sandwich style) go ahead and cut them, so you have 16 total slices of bread.
• Place bread on cookie sheet. On 8 of the slices (bottom slice) place about 4 or 5 pieces of roast beef on each, then spread mushrooms evenly among each sandwich. Top each sandwich with a slice of swiss cheese.
• Place sandwiches in oven and broil just until cheese is melted and bread is a bit toasted, about 5 minutes.
• Serve sandwiches with a side of au jus to dip in!

ROAST BEEF SANDWICHES WITH MUSHROOM & ONION GRAVY

Steps:

• Slice English muffins and toast them until light brown.
• In a 10" nonstick skillet, melt butter over medium heat.
• Add onion and mushrooms; cook and stir 3-4 minutes or until onion is crisp-tender.
• Then add garlic and saute for 30 seconds to 1 minute longer.
• Reduce heat to medium-low; stir in gravy, white wine, Worcestershire sauce, thyme, and black pepper to taste.
• Add beef slices to gravy mixture.
• Cook over medium-low heat 2-3 minutes or until hot.

HOME-STYLE ROAST BEEF SANDWICH WITH GRAVY

Steps:

• 1. For the roast: Preheat the oven to 350 degrees F. Place the carrots, celery, and onion in the bottom of a roasting pan. (Nadine uses the vegetables instead of a rack.) Add enough water to just cover the vegetables.
• 2. Cut four X's in the sides or top of the meat and push in the garlic pieces. Rub the entire roast with olive oil and then dredge it in steak seasoning.
• 3. Heat a large skillet over medium-high heat and sear all sides of the meat. Set the meat on top of the vegetables, cover the pan with foil, and roast until a meat thermometer inserted in the meat registers 130 degrees F for medium-rare, about 2 hours. Transfer the roast to a cutting board and let it rest for 30 minutes.
• 4. To make the gravy : Strain the roasting-pan juices; discard the vegetables. Melt the butter in a skillet over medium-high heat. Whisk in the flour. Stir in the roasting pan juices and the demiglace, and simmer until thickened.
• 5. Slice the roast beef very thin. Put the slices in the gravy. (Nadine likes to smother the beef in the gravy.) Plate up the sandwiches with the meat between two slices of white bread and ladle more of the gravy on top. Serve with mashed red potatoes.

HOT ROAST BEEF SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
• To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
• Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

CARAMELIZED ONION AND ROAST BEEF TEA SANDWICHES

Steps:

• In a large skillet, heat butter and oil over medium heat. Add onions, and stir to coat; cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium-low; continue cooking, stirring every 20 minutes, until onions are amber colored and completely caramelized, just over 1 hour. Remove from heat, and transfer to a bowl to cool.
• In a small bowl, mix horseradish and cream cheese; season with salt and pepper. Spread two slices of bread with a thin layer of horseradish cream cheese; cover one with a layer of onions, and top with roast beef and other bread slice. Use a serrated knife to trim crusts and cut into four small squares. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

DRIPPING ROAST BEEF SANDWICHES WITH MELTED PROVOLONE

Steps:

• Heat the oven to 400 degrees F.
• Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
• Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
• Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

ROAST BEEF AND GRAVY

Steps:

• Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
• Cover and cook on Low until meat is tender, 8 to 9 hours.

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
• Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
• Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
• Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
• Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

CREAMY ONION BEEF SANDWICHES

Steps:

• In a small bowl, combine the sour cream, soup mix and horseradish. Spread over cut side of roll tops; set aside. Layer bottom halves with roast beef and cheese. Place on an ungreased baking sheet. Broil 2-4 in. from the heat for 2-3 minutes or until cheese is melted. Replace roll tops.