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Open-Faced Beef Sandwiches Recipe

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"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon butter
  • 1 pound thinly sliced deli roast beef
  • 1 jar (12 ounces) beef gravy
  • 6 slices Italian bread (1 inch thick), toasted
  • 1 tablespoon prepared horseradish
  • 6 slices provolone cheese


  1. In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet.
  2. Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Open-Faced Beef Sandwiches in Quick Cooking January/February 2005, p48

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Reviewed Jun. 24, 2013

"Delicious! I loved these and so did the kids; I left the horseradish off their sandwiches."

Reviewed Jun. 6, 2012

"These were super easy. My husband loved it. Mushrooms might be a nice addition to saute with the onions and garlic. Be sure to add the garlic a couple minutes after the onions because it cooks so much faster and can burn easily (yuck!). I used 1 Tbsp. olive oil instead of the butter and that worked fine. I wish there was a way to make it less salty."

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