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Open-Faced Sliced Beef Sandwiches

Recipe information

  • Yield

    serves 2. serving size: 2 thin slices of beef on 2 slices of bread.

Ingredients

Cooked prime rib (page 12)
2 cups beef stock
1 1/2 tablespoons cornstarch
Salt and pepper
4 thin slices sandwich bread
2 tablespoons coleslaw (optional)

Preparation

  1. Step 1

    Remove the meat from the refrigerator and slice into 4 thin slices about 1 ounce each. Return the remaining meat to the refrigerator.

    Step 2

    Prepare the gravy: Combine the beef stock and cornstarch in a bowl. Add salt and pepper to taste.

    Step 3

    Pour the gravy into a skillet and add the sliced meat. Heat the meat in the gravy over low heat for 10 minutes.

    Step 4

    On each of two plates, place 2 thin slices of sandwich bread. Place 1 tablespoon of gravy on each slice. Place one slice of beef on each of the 4 slices of bread. Cover with 1 to 2 more tablespoons of hot gravy.

    Step 5

    Serve with coleslaw on the side, if desired.

Great Food, All Day Long
TagsSandwichBeefMeatMainLunchDinnerNut FreeDairy Free5 Ingredients or FewerEasyQuickCookbooks
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