Open Faced Roast Beef. For an open-faced lunch or dinner favorite, cook tender, thinly sliced roast beef in McCormick® Simply Better Brown Gravy. Made with real ingredients, the gravy adds bold, savory flavor the whole family will love. Cook meat in the rich gravy, pile onto bread with provolone cheese and enjoy!

Now it's among my kids' favorites. Warm the slices of roast in microwave or oven. Heat the gravy in the microwave or on the stove top. You can have Open Faced Roast Beef using 15 ingredients and 11 steps. Here is how you cook it.

Ingredients of Open Faced Roast Beef

You need 2 lb of Rare Deli Roast Beef (cheap is fine!).
It's 1 of Onion, chopped.
Prepare 1 packages of Mushrooms (whatever's on sale but they should be sliced and this is not a required ingredient).
You need 4 envelope of Low-sodium beef gravy mix.
You need 1 cup of Beef broth, divided.
Prepare 1 tbsp of Corn starch.
You need 1 tsp of Cumin.
It's 1 tbsp of Garlic.
Prepare 1 of as needed Potatoes (I make my own but instant is fine if you prefer).
You need 1 tsp of Worchestershire sauce.
It's of potatoes.
Prepare 5 lb of Potatoes.
It's 1/2 cup of Real butter (seriously, have you SEEN the ingredients in that supposed "healthy" crap?).
Prepare 1 of as needed Half-and-half, heavy cream or, I guess, milk.
Prepare 10 slice of Bread, toasted.

Add minced, sauteed onions and seasonings to the warmed gravy, if desired. Lightly toast or leave untoasted the sliced bread. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies.

Open Faced Roast Beef instructions

Peel the potatoes as needed. If they're red potatoes you only need to remove the eyes..
Cut into equal sized pieces and put in water to boil for mashed potatoes. As a general rule, for medium-sized chunks, it takes about 15 to 20 min for potatoes to be ready to mash..
Add a little bit of beef broth (maybe a half cup or so) to the bottom of a large pot or Dutch oven. Maybe about a half-inch to cover the bottom..
To the broth add your mushrooms and your onions..
On top of this add your roast beef which is rare. Turn on low..
As this warms up mixed together Beef broth, cornstarch, cumin, and Worcestershire sauce. Stir well. Put aside for later..
Once the beef mushrooms and onions begin to get warm in the skillet or Dutch oven, turn up to a high heat, add the beef broth mixture and stir. This will thicken it..
While this is heating up mix together the four envelopes of gravy mix. I use low-sodium because I don't like salt but if you like salt choose one that's just a regular one. I don't make my own gravy because I don't like all the fat content in it. (Tip: I use a small amount of water to create a paste, first, which eliminates lumps. Then I add the rest of the water as indicated on instructions).
Let this mixture come to a boil and reduce down to low because everything is already cooked. Now all you're waiting for is the delicious potatoes to get done see you can mash them..
The meat, mushrooms, and onions are already done as I said, so just keep them on low so they will stay warm. Make sure you don't let them stick to the bottom! Meanwhile prepare your mashed potatoes that you can serve with the mushroom gravy or brown gravy or whatever you've chosen to put in with your roast beef..
Toast two pieces of bread per serving. Make sure to put the roast beef mushrooms and onions on top of the toasted bread. Seriously saturate that toady with gravy. Really..

Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork! In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through.