Save on Pinterest

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.
  • 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


  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • katlaydee3
    Jun 24, 2013

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

  • tcavman15
    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.

  • taniguchi
    Sep 13, 2008

    No comment left