Roast Beef Sandwiches - Slider Style

A pan of sandwiches and green beans going into the warm oven to save for my husbands dinner later

Last month (or was it earlier?) I had a photo on my Instagram of roast beef sandwiches we had that night for dinner.  My husband eats later at night after he works out and showers, so this photo above was the sandwiches leftover from the meal, along with the green beans, which I placed in one pan and popped back into the still warm oven to keep for him.  

I thought I added the recipe to the site but when I went back to check, I didn't see it.  Not surprising, I have found I'm so busy lately I rarely have time to post anymore.  I grabbed my cellphone and took a few photos the next time I made them, hoping to get them posted.  I never did.  But tonight?  I'm racing with the clock to type this quickly, and get it up as ten other things are going on around me, dinner is ready and Mr. Husband is literally expected to drive into the driveway at any second!

But it needs to be here to make it super easy for me and my kids to find to make these.
Roast Beef Sandwiches

2 T olive oil
2-3 t minced garlic
1/4 t red pepper flakes
1/2 lb. sliced roast beef (mine comes from Sam's Club in the meat/deli area)
1/2 c beef broth
1 t Worcestershire sauce or, a little balsamic vinegar or red wine
2 t liquid aminos or soy sauce
2 t dried parsley
2 t dried basil
1/4 t salt and dash fresh cracked black pepper
1/2 t oregano
provolone or swiss cheese slices

In a skillet, heat the oil.  Add the garlic and dried red pepper flakes.  Heat for 1 minute then add the roast beef slices, broth, Worcestershire, liquid aminos, parsley, basil, salt and pepper and oregano.  Heat through.  Lay bottom buns in a pan, top with the meat.  Drizzle the sauce over, top with cheese slices and the top bun.  Drizzle the top with a little more sauce.  Heat in an oven until the cheese melts.

These are not photos from the same night as the very top photo - these were another night we had them!

A little more on top... optional

I sometimes put a wire cookie cooling rack on the bottom of the pan and the sandwiches on top, which keeps the sauce completely off the bottom bun if you don't want any liquid on the bottom.  Other times I don't bother.  If I don't use too much sauce, it doesn't really affect the bottom bun.  If you use a LOT of sauce and the bottoms get a bit soggy, just flip them over and back into the oven to crisp up the bottoms.  Flip again and serve.









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