Open Faced Roast Beef Sandwich Smothered In Onion Mushroom Gravy


 
John Solak

John Solak

TVWBB 1-Star Olympian
Grilled a Sirloin tip roast seasoned with Montreal Steak seasoning


Let it rest for about an hour and then ran it through the meat slicer


Bread topped with a little garlic mashed potatoes


Made some beef gravy with mushrooms and onions then took a handful of the beef and dumped it in the gravy to let it warm up a bit.


Fished out the beef and placed it on the bread and potatoes and then added a nice helping of gravy over everything. Served with some mixed veggies.
 
WOW!!! John you nail that one for sure, love it all and gives me an idea for dinner next week. That's for sharing your great cooks with us.
 
Look great. Will have give that a try.
I am about to buy a slicer. What are you using and how do you like (dislike) it?
 
KellyM said:
Look great. Will have give that a try.
I am about to buy a slicer. What are you using and how do you like (dislike) it?
Click to expand...

I have a Waring Pro FS150. Its an OK slicer, not great. It does what I want it to do which is not much. I slice a roast about 5-6 times a year. I wouldn't use it to slice cheese or anything like that. I don't regret getting it but wished I spent a few more bucks and got a better one.
 
when i was young and worked construction we traveled from maine to connecticut and we always ate at diners...and if there was a hot open faced RB sandwich on the menu , I would get it.
still one of my favorite meals and that one right there looks heavenly.
 
I don't know how you do it John but you definitely have a knack for knowing what's delicious and then executing your vision to perfection.
 
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