Roast Beef Sandwiches and Gravy

This is a sublimely easy recipe, but these are the recipes I love. It’s super quick and may be one you already know, but I wanted to share. We usually eat it with chips, but you can also make mashed potatoes and use the gravy on the mashed potatoes as well. The recipe below is enough for 2, but can be easily doubled.


Crusty Sub Rolls (I recently found some called Filone rolls which are delicious, but any crusty sub roll will do. Don’t get soft ones as they will fall apart in the gravy.)

Sliced roast beef (I usually get a half pound for my husband and I)

Sliced cheese (provolone or sharp white cheddar)

1 tbs of olive or vegetable oil

2 tbs of butter

About 3 tbs of flour

1 can of beef broth

About 8 oz of milk


Turn on oven broiler.

Turn on a medium saucepot to medium heat. Drizzle olive oil in saucepot and add butter. Melt butter into oil. After butter has melted in oil whisk in flour slowly and let cook for about 3 minutes. Whisk in beef broth, then whisk in milk. Bring to a low simmer and and let simmer for about 5 minutes then turn to medium low. Stir occasionally while you fix sandwiches. Split rolls in half and butter. Place in broiler for a few minutes until the butter has melted and sides of the bread begin to turn brown. Remove rolls and place a slice or two of cheese on each roll. Place back under broiler for a few minutes until cheese begins to melt (watch carefully! Don’t let rolls burn). Then pile sandwiches with roast beef. Transfer gravy to bowls and dip sandwiches in the gravy.

Bubbly butter and flour
Bubbly butter and flour
Gravy Cooking
Gravy Cooking
Finished Roast Beef Sandwiches and Gravy
Finished Roast Beef Sandwiches and Gravy

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