Country Hot Beef Sandwiches

Course: Main Course, Side Dish

Keyword: leftover, main dish, sauce, side dish

Prep Time15

Cook Time15

Total Time30

Servings: 6

This delicious versatile gravy can be used for meatloaf, open-faced sandwiches, mashed potatoes, and even Salisbury steaks! Try it and see if you don't like it as much as we do!

Ingredients

4 slices Texas toast see notes
2 cups Leftover beef roast shredded
2 cups Shredded mozzarella cheese
1 ½ cups Whole milk
1 ½ cups Water
1 teaspoon Chicken bouillon see notes
1 teaspoon Beef bouillon
1 Tablespoon Vegetable oil
½ cup Shallots finely chopped
3 cloves Garlic minced
½ cup Dry red wine optional
5 Tablespoons Butter
5 Tablespoons All-purpose flour
2 Tablespoons Tomato paste
½ teaspoon Smoked paprika
Salt and pepper to Taste

Instructions

In a medium saucepan over medium-high heat add the oil. Add shallots and cook for 5 minutes or until translucent. Add the garlic and cook for another minute.
Melt the butter in the same pan with the shallots and garlic. Add the flour and cook for 2-3 minutes or until the raw flour smell dissipates. Add the tomato paste and continue to cook for 3 minutes.
Add the wine if using, water, milk, bouillon, paprika, salt, and pepper. Bring to a simmer. Reduce heat and cook until thickened.
Place the bread slices onto a baking tray. Place beef onto each of the bread slices. Top with a small ladle of gravy and mozzarella cheese.
Broil on high for 2 minutes or until the cheese starts to brown.
Carefully remove from the oven. Top with more gravy. Serve and enjoy!

Notes

I used this recipe with our own homemade white bread but you can use any thick sliced bread of your choice. I personally like to use Sarah Lee Texas toast for when we don’t have a fresh load of bread in the house.
I love using the Better Than Bouillon brand bouillon versus the cubes. Just make sure to use both beef and chicken flavor as these two flavors combined give this gravy its distinct flavor.