Open-faced roast beef melt Recipe

Name: Open-faced roast beef melt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 open-faced sandwiches
Cuisine: American
Ingredients: 4 slices sourdough bread; 2 tablespoons unsalted butter, softened; 1 large onion, thinly sliced; 1 tablespoon olive oil; 8 ounces thinly sliced roast beef; 4 slices provolone cheese; 1/4 cup beef gravy (optional); Salt and pepper to taste

American · Main course · 25 min total

Open-faced roast beef melt recipe videos

A quick and satisfying open-faced sandwich with tender roast beef, melted provolone, and caramelized onions on toasted sourdough.

10
min prep

15
min cook

2
servings

620
kcal/serving

Ingredients

4 slices sourdough bread
2 tablespoons unsalted butter, softened
1 large onion, thinly sliced
1 tablespoon olive oil
8 ounces thinly sliced roast beef
4 slices provolone cheese
1/4 cup beef gravy (optional)
Salt and pepper to taste

Instructions

Preheat oven broiler to high.
In a skillet over medium heat, heat olive oil. Add sliced onion and cook, stirring occasionally, until caramelized, about 10 minutes. Season with salt and pepper.
Spread butter on one side of each bread slice. Place bread buttered side up on a baking sheet. Broil until golden, about 1-2 minutes.
Flip bread slices. Top each with roast beef, caramelized onions, and a slice of provolone. Return to broiler until cheese is melted and bubbly, about 2-3 minutes.
If using gravy, warm it and drizzle over sandwiches before serving.

Tips

For extra flavor, use a horseradish cream sauce instead of gravy.
Serve with a side salad or crispy fries.

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