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Open-Faced Beef Sandwiches

 Open-Faced Beef Sandwiches
"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.
6 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
  • 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.