Open Faced Roast Beef Sandwich
Open faced roast beef sandwiches are one of the easiest ways to turn leftover roast beef into a whole new meal. Thick, buttery garlic Texas toast is piled with tender roast beef, topped with melty provolone cheese, and baked until everything is hot, cheesy, and slightly crispy around the edges.
You should definitely try these Scooby Doo Sandwiches and these Italian Sausage Sandwiches while you’re here!
If you have leftover roast beef sitting in the refrigerator, this is the kind of recipe that makes leftovers feel intentional. Using frozen garlic Texas toast means there’s no need to butter or season the bread, the garlic butter is already there!
Ingredients for this Opened Faced Sandwich
The best part of making these sandwiches is that you only need a couple ingredients. I also LOVE using up leftovers, and these sandwiches are delicious! Here’s what you need:
- Frozen garlic Texas toast
- Leftover roast beef
- Provolone cheese slices
That is it!
How to make the Open Faced Sandwich
All you have to do is grab your leftover roast beef, chop it into bite size pieces (if it’s not already shredded). You can add a bit more seasoning, like seasoned salt and pepper if you wish.
Place your texas toast on a sheet pan, top it with the roast beef and cheese. Bake on 400 degrees for about 10 minutes, or until the cheese is melty.
You can make an au jus dipping sauce to go on the side for an extra touch of flavor.
Pro Tip for Open Faced Roast Beef Sandwiches
- Don’t thaw the Texas toast first. Add the roast beef directly to the frozen garlic bread so the bottom has time to get nice and crispy while everything heats up.
- Don’t overload the bread. You definitely want plenty of roast beef, but adding too much can keep the Texas toast from crisping properly.
- Switch up the cheese. Provolone is mild and melts beautifully, but mozzarella, Swiss, white cheddar, or Monterey Jack would work too.
FAQ
No. Assemble everything directly on the frozen Texas toast and bake it together at 400°F.
Provolone is perfect because it melts well without overpowering the beef. Swiss, mozzarella, white cheddar, and Monterey Jack are also great options.
Yes. Assemble the sandwiches the same way and air fry until the toast is crispy, the beef is hot, and the cheese has melted. Check them early since an air fryer will generally cook them faster than the oven.
Open Faced Roast Beef Sandwich Recipe
Ingredients
- 8 slices Garlic Texas toast, frozen
- 3-4 cups Roast beef, cooked, sliced or shredded
- 8 slices Provolone cheese
Au Jus for dipping (optional but recommended)
- 2 cups Water
- 2 teaspoons Beef bouillon or 2 beef bouillon cubes
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon each Garlic powder, onion powder, black pepper
- 1 tablespoon Butter
Instructions
- Turn your oven on and set it to 400°F. Let the oven heat up completely before putting the sandwiches inside. This helps the Texas toast get crispy instead of soft or soggy.
- Grab a baking sheet or sheet pan. You can line it with parchment paper or aluminum foil if you want easier cleanup, but this is optional.
- Take the frozen garlic Texas toast directly out of the freezer. Do not thaw it first. Place the slices flat on the baking sheet in a single layer, leaving a little space between each piece.
- Divide the cooked roast beef evenly between the pieces of Texas toast. Place the beef directly on top of the frozen bread. Spread it out so most of the bread is covered, but try not to pile the meat too high.
- Cut the provolone cheese slices in half so they fit well over the sandwiches. Then place 2 of the cut pieces (so one whole slice of provolone cheese) on top of the roast beef, on each sandwich. Make sure the cheese is sitting mostly over the meat so it melts down over the roast beef instead of dripping all over the pan.
- Carefully place the baking sheet into the preheated oven. Bake the sandwiches at 400°F for 12-15 minutes.
- Around the 12-minute mark, look at the sandwiches. The Texas toast should be golden brown and crispy around the edges, the roast beef should be hot, and the provolone cheese should be completely melted.
- If the bread is not crispy enough or the cheese has not fully melted, let the sandwiches bake for another 2-3 minutes. Keep an eye on them so the bread does not burn.
- Carefully take the baking sheet out of the oven. The pan will be very hot, so use oven mitts. Allow the sandwiches to sit on the baking sheet for about 1-2 minutes. This gives the cheese a chance to settle and keeps you from burning your mouth.
Au Jus Dipping Sauce
- Add the water, beef bouillon, Worcestershire sauce, garlic powder, onion powder, and black pepper to a small saucepan.
- Place the saucepan over medium-high heat. Stir the mixture until the bouillon is completely dissolved.
- Lower the heat and let it simmer for about 3-5 minutes. Stir in the butter, then taste the au jus before adding any salt because beef bouillon can already be salty.
- Pour into small bowls and serve warm alongside the roast beef sandwiches.
Equipment
Be sure to tag me on Instagram or Facebook when you make this Open Faced Roast Beef Sandwich! I would love to see your creation, and give you a shoutout!
