Easy Cheesy Hot Beef Sandwiches with Gravy (Print version)
Hot roast beef sandwiches with creamy homemade gravy, melted provolone, and butter-toasted buns ready in about 30 minutes.
# Ingredients:
For the beef and gravy
01 -
2 tablespoons unsalted butter
02 -
1 small yellow onion, finely chopped
03 -
2 garlic cloves, minced
04 -
2 tablespoons all-purpose flour
05 -
1 1/4 cups (300 ml) beef broth
06 -
1/2 cup (120 ml) whole milk
07 -
1 teaspoon Worcestershire sauce
08 -
1/2 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon black pepper
10 -
1 lb (450 g) thin sliced roast beef
For the sandwiches
11 -
4 sturdy sandwich rolls or hoagie rolls, split
12 -
2 tablespoons softened butter, for rolls
13 -
4 slices provolone cheese
14 -
Pickles or pepperoncini, for serving, optional
# Instructions:
01 -
Spread the cut sides of the rolls with softened butter. Toast in a skillet over medium heat or under the broiler until golden and crisp, 1-3 minutes.
02 -
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and cook for 4-5 minutes until soft, then stir in the garlic for 30 seconds.
03 -
Sprinkle the flour over the onion mixture. Cook, stirring constantly, for 1-2 minutes until the flour is lightly golden and fully coated in butter.
04 -
Slowly whisk in the beef broth, then whisk in the milk and Worcestershire sauce. Simmer for 4-6 minutes until thick enough to coat a spoon. Season with salt and pepper.
05 -
Add the sliced roast beef to the gravy and fold gently until every slice is coated and hot, about 2-3 minutes. Keep the heat gentle so the beef stays tender.
06 -
Pile the hot beef and gravy onto the toasted rolls. Top each with provolone, cover the skillet briefly or broil for about 1 minute until melted, then serve with extra gravy.
# Good to know:
01 -
Serve immediately while the rolls are crisp and the cheese is melted.
02 -
Keep extra gravy warm for dipping.