Kate's Cuisine

Aug 20 2010

Hot Roast Beef Sandwich

A spin on a traditional that’s a bit fancier, and a bit tastier too!

1 beef round roast, sliced very thinly $13.50
2 tablespoons vegetable oil $0.14
1 1/2 cups olive oil $3.78
3 tablespoons worcestershire sauce $0.36
1 tablespoon soy sauce $0.05
1 tablespoon sage $0.81
1 tablespoon garlic powder $0.39
1 tablespoon Dijon mustard $0.12
1 teaspoon paprika $0.16
1/2 loaf of Italian bread, cut into 1″ slices $1.00
3/4 cup butter, softened $0.66
1 teaspoon garlic powder $0.13
2 tablespoons butter $0.12
3 tablespoons all-purpose flour $0.06
4 – 5 cups beef broth $2.50
4 ears of corn on the cob $0.99
Salt and pepper $0.02

Total Cost   $24.77

1.) Preheat oven to 400 degrees Fahrenheit. In a large bowl, whisk together: olive oil, worcestershire sauce, soy sauce, sage, Dijon mustard, and paprika. Then place the thinly sliced roast beef in a resealable plastic bag. Pour the marinade mixture over the roast beef in the bag, and move around to make sure that each piece of the roast is coated. Seal, and place in refrigerator for 3 – 6 hours.

2.) When ready to start cooking, heat up two tablespoons of vegetable oil in a large skillet or saucepan, over medium-high heat. When butter is hot, add slices of roast beef, cooking them in batches if necessary. Sear quickly on each side before removing from skillet. Place roast beef on a plate as it comes off the heat.

3.) Meanwhile, cut kernels of corn off of the cob and place in a small saucepan. Just barely cover with salted water. Place over medium-high heat and just bring to a boil. Once the water reaches the boiling point, turn heat off but leave kernels in the water until ready to plate.

4.) While the corn and meat is cooking, spread out slices of Italian bread on a baking sheet. Combine the 3/4 cup softened butter with one teaspoon garlic powder. Mix well and then spread the garlic butter evenly on both sides of each slice of bread. Place in oven and cook until lightly toasted and browned. There is no need to turn while cooking. Keep an eye on them to make sure they don’t burn, and remove from oven when ready.

4.) When all of meat is done cooking, place two tablespoons of butter in the skillet. Add three tablespoons of all-purpose flour and mix well to form a roux. Cook for two minutes while stirring around the pan and breaking it up so that the flour becomes cooked. When roux is ready, add 3 cups of beef broth and whisk to completely combine. Keep adding more beef broth until desired consistency.

5.) When gravy is as thick as you would like, add the beef to it for 3 minutes, or just until heated through. In the meantime, place one piece of garlic toast on each plate. Drain the corn and place about one cup of the hot corn on top of the garlic toast. When roast beef is hot, place slices on top of the corn and drizzle gravy over the entire thing.

6.) Serve and enjoy!

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One response so far

One Response to “Hot Roast Beef Sandwich”

  1. mode20100on 26 Aug 2010 at 8:54 pm

    A+ would read again

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