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Open Faced Roast Beef Recipe

Open Faced Roast Beef Recipe: How to Make in 30 Min

5 from 1 vote
A quick and delicious open-faced roast beef sandwich with tender beef, creamy gravy, and toasted bread. Ready in just 30 minutes, perfect for weeknights or casual dinners. Customizable with cheese, mushrooms, or caramelized onions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb roast beef thinly sliced (preferably medium-rare)
  • 4 slices thick-cut bread white, whole wheat, or sourdough
  • 2 cups beef gravy homemade or store-bought
  • 1 tbsp butter softened
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • Optional toppings: sautéed mushrooms caramelized onions, cheddar or Swiss cheese, fresh parsley

Equipment

  • Skillet or frying pan
  • Small saucepan
  • Oven or toaster oven
  • Baking sheet or oven-safe tray
  • Knife and cutting board
  • Spatula or tongs

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Spread butter on bread slices and sprinkle garlic powder; toast until golden brown.
  3. Warm roast beef in a skillet 2–3 minutes; season lightly with salt and pepper.
  4. Heat gravy in a small saucepan over low heat, stirring occasionally.
  5. Place beef on toasted bread, pour hot gravy over top, and add optional toppings.
  6. If using cheese, bake sandwiches 3–5 minutes until melted and bubbly.
  7. Garnish with fresh parsley and serve immediately.

Notes

  • Thinly sliced roast beef heats quickly and stays tender.
  • Homemade gravy enhances flavor but store-bought works for convenience.
  • Toast bread well to prevent sogginess from gravy.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for 1 month.
  • Reheat in oven at 350°F (175°C) for 10–12 minutes for best results.
Open Faced Roast Beef Recipe