Skip to main content

Using Up Leftovers - Hot Beef Open Faced Sandwich

Last night we had one of my husband's favorite meals for supper.  (I did not have to slave in the kitchen all day, thankfully.  I just used some leftovers I had in the fridge and he was happier than if I had served him a fancy feast!)  What did we have?  We had a typical midwest diner favorite, ye ole Hot Beef Sandwich.  Here if the midwest, they take white bread, scoop on a big pile of hot, fluffy mashed potatoes, and ladle on some good old roast beef and brown gravy.  This is a huge pile of deliciousness and will definitely leave you craving your recliner!  But, it was easy, fast, and we both really enjoyed it.  In fact, it was so good, that we promptly jumped in the car and took my husband's mom a plate (she was having Cheerios for supper - eek)!  She loved it too. 

This is how I make an Open Faced Hot Beef Sandwich AT HOME MY WAY:


Open Faced Hot Beef Sandwich (DINER FOOD)

Sliced roast beef from the deli or leftover roast (I used rump roast.)
1-2 packages of brown gravy
sandwich bread
Hot fluffy mashed potatoes (I used our favorite brand of instant -shhhh!)

Mix up the gravy, per the instructions on the packet and cook until thick.  Place bite sized pieces of roast beef in the gravy.

Prepare your mashed potatoes.

Ready?  Almost!

Place one slice of bread on a plate.  Scoop on some mashed potatoes.  Ladle on the hot beef gravy.

Dinner's ready!

(I also had some leftover pineapple lettuce salad with mine, but my hubby was happy with just "meat and potatoes"  (of course) LOL.)

Subtitution:  This is just as delicious to use packet(s) of turkey gravy and either leftover turkey or sliced turkey from the deli. 

This recipe was linked to:

http://savingthosedollars.blogspot.com/


Labels

Labels:

Comments

  1. GraceAugust 17, 2011 at 10:00ā€ÆAM

    That is my all-time favorite diner meal. I still get it sometimes at my favorite diner and I have made it at home with leftovers, too.

    ReplyDelete
  2. GinaAugust 17, 2011 at 11:50ā€ÆAM

    Hey! Thanks for posting! So exciting to see comments. Yep - our meal was authentic diner food. The only things we missed was the clanking of all those dishes ... oh and THE BILL! lol. Have a great day!

    ReplyDelete
  3. KeliAugust 18, 2011 at 9:52ā€ÆPM

    You have my mouth watering! This sounds so good, and we do this too with our roasts, it's actually the only way hubby will eat roast!

    Thanks for sharing at What's Cooking Thursdays!

    www.savingthosedollars.blogspot.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out?  I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) ļ»æ 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs  1/4 cup of  parmesan  cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella  (shredded) (Serve with cooked pasta.  We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs).  (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...
86 comments
CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world?   I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles.  Those are the best anyway, right?  That crunch, the dill and the garlic... and oh yea , the crunch!  This recipe is super easy because you  don't have to process these pickles which means there is no canning needed.   You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings.   Let it sit on the counter for three days, and then refrigerate.  After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning.  (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen?  YOU BET YOUR PRETTY PICKLE THEY DID!  We were all SO ex...
238 comments
CLICK HERE TO SEE HOW I DO IT

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour  (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening  (cold real butter also works here) 1 1/4 cup buttermilk*  *NOTE:  (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag;  Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups).  Measure 2 cups SELF RISING flour into a mixing bowl.  Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...
13 comments
CLICK HERE TO SEE HOW I DO IT