Sink your teeth into this savory Hot Roast Beef sandwich complete with sautéed mushrooms and onions! Melted provolone cheese serves as the best gooey layer when broiled to perfection on top of thick, gravy coated roast beef with sautéed veggies.

A hot roast beef sandwich has been cut in half.

Hot Roast Beef Sandwich

Sometimes, you just gotta keep things easy and make some good sandwiches for dinner. Don't be too lazy and whip out the pre-packaged deli meat, though, because you deserve better than that! Instead, treat yourself to this easy to make hot roast beef sandwich with sautéed mushrooms and onions. It's filling, savory, and sure to hit the spot every single time! Your family's going to thank you for this one.

Roast beef is the star of the show in this sandwich recipe, and it's seriously elevated by the homemade gravy it's warmed up in. If you don't mind putting in a little extra effort, make your stove top gravy the BEST it can be with some Homemade Beef Stock. It's a little extra step you can take to make the gravy even more mouthwatering than it already is!

Besides the sliced roast beef, what really makes this sandwich phenomenal is the melted provolone cheese placed right on top of the meat. The way it compliments the savory gravy is sure to satisfy anyone who takes a bite. Plus, the sautéed onions and mushrooms definitely aren't half bad. Mushrooms are known for taking on whatever flavor they're prepared with, and the beefy gravy does wonders to them.

A halved roast beef sandwich is placed on a wooden cutting board.

How to Make a Hot Roast Beef Sandwich with Sautéed Mushrooms and Onions

Sauté. Heat the butter in a large skillet over medium heat. Add the mushrooms and onions to the pan. Sauté until softened and caramelized.

Add flour and herbs. Sprinkle the flour, thyme and garlic powder over the vegetables and stir to coat. Continue cooking for 1-2 minutes.

Add beef stock. Add the beef stock and whisk to combine. Turn the heat to low and cook until slightly thickened.

Make it creamy. Stir in the half and half continuing to cook for 1 additional minute.

Add the beef. Add the beef to the gravy and stir to combine. Continue cooking until the beef is heated through. Turn off the heat.

Preheat. Preheat the broiler.

Assemble. Divide the mixture evenly among the bottom half of four rolls and top with cheese.

Broil. Arrange the rolls on a baking sheet and place under the broiler. Broil for 1-2 minutes until the cheese is melted.

Enjoy! Spread the horseradish sauce on the cut side of the top half of the roll. Top the sandwiches with the rolls and serve immediately.

Several roast beef sandwiches are presented on a wooden cutting board next to some fresh vegetables.

Variations to Try

  • Use a different meat. If you want to get creative and use what you may have on hand, both leftover steak and pot roast also work.
  • Make it vegetarian. you could substitute the meat entirely for sliced portobello mushrooms for a vegetarian twist. Just be sure to also replace the beef stock with vegetable stock, and note that the flavor will be different.
  • Switch up the cheese. Provolone is my favorite cheese to use on a hot roast beef sandwich, but you could opt for smoked gouda, sharp cheddar, or pepper jack cheese instead.
  • Try a different bread. While I prefer the texture and flavor of ciabatta over other breads with this roast beef and gravy, you could try really any bread you like! Sourdough, challah, or even sliced bread all serve as great bases for this sandwich. Just make sure it's a thick enough bread to really soak up every last drop of that gravy without getting soggy.
A cooked roast beef sandwich with cheese is placed on a wooden cutting board.

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A hot roast beef sandwich has been cut in half.

Get the Recipe: Hot Roast Beef Sandwich with Sautéed Mushrooms and Onions

Yield: 4

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

A hearty sandwich you can make any night of the week! Hot Roast Beef Sandwich is quick and simple for a handheld meal that's filling and flavor packed.

  • 2 tablespoons butter
  • 8 ounces sliced cremini mushrooms
  • 1 cup sliced onions
  • 2 tablespoons flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups beef stock
  • 1/4 cup half and half
  • 1 pound sliced roast beef, Leftover steak and pot roast works well, too
  • 4 ciabatta rolls, sliced in half
  • 8 slices provolone cheese
  • 1 cup horseradish sauce

  • skillet

  • Heat the butter in a large skillet over medium heat.

  • Add the mushrooms and onions to the pan. Saute until softened and caramelized.

  • Sprinkle the flower, thyme and garlic powder over the vegetables and stir to coat.

  • Continue cooking for 1-2 minutes.

  • Add the beef stock and whisk to combine. Turn the heat to low and cook until slightly thickened.

  • Stir in the half and half continuing to cook for 1 additional minute.

  • Add the beef to the gravy and stir to combine. Continue cooking until the beef is heated through.

  • Turn off the heat.

  • Preheat the broiler.

  • Divide the mixture evenly among the bottom half of four rolls and top with cheese.

  • Arrange the rolls on a baking sheet and place under the broiler.

  • Broil for 1-2 minutes until the cheese is melted.

  • Spread the horseradish sauce on the cut side of the top half of the roll.

  • Top the sandwiches with the rolls and serve immediately.

Sandwiches are best served soon after assembling.

Calories: 472 kcal , Carbohydrates: 39 g , Protein: 44 g , Fat: 17 g , Saturated Fat: 9 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Cholesterol: 96 mg , Sodium: 2754 mg , Potassium: 963 mg , Fiber: 3 g , Sugar: 7 g , Vitamin A: 394 IU , Vitamin C: 66 mg , Calcium: 674 mg , Iron: 3 mg

Course: Dinner, lunch

Cuisine: American