Instant Pot Open Faced Hot Beef Sandwiches Recipes

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INSTANT POT HOT BEEF SANDWICH AND MASHED POTATOES



Instant Pot Hot Beef Sandwich And Mashed Potatoes image

Instant Pot Hot Beef Sandwich And Mashed Potatoes is so easy to make in your pressure cooker. A juicy tender roast, that you smother in brown gravy and pair with homemade Instant Pot mashed potatoes!

Provided by Kelsey Apley

Categories     Dinner

Time 2h5m

Number Of Ingredients 15

1 beef roast (2-3 lbs)
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
1 teaspoon garlic salt with parsley
1 tablespoon oil
1 small sweet onion (thinly sliced)
2 cups beef broth
2 packets brown gravy mix
Texas Toast
4 cups peeled and diced russet potatoes (around 6-7 medium potatoes)
2 ounces softened cream cheese
1/4 cup sour cream
1/4 cup milk
2 tablespoons butter
Salt and Pepper to Taste

Steps:

  • Start by placing your kosher salt, pepper, and garlic salt with parsley in a bowl. Mix it up and then rub on both sides of your raw beef roast.
  • In your Instant Pot pour the tablespoon of oil and turn the saute feature on high. Let it get hot, and then place your roast in the pot to sear the sides.
  • You will sear for 4 minutes or so on each side of the roast. This will add texture and flavor to your roast.
  • Now when your roast is seared on both sides, turn off the saute and pour in your beef broth. Use a wooden spoon to scrape the bottom of the pot to remove any stuck-on debris. Add in your sliced onions on top of your roast, and place your Instant Pot lid on the pressure cooker. Make sure the valve is set to sealing.
  • Cook high pressure for 75 minutes followed by a 15-minute natural release.
  • While the roast is naturally releasing, wash, peel, and dice up your potatoes. Place them in a steam basket. If you don't have a steam basket you can toss on top of the roast in Instant Pot.
  • Once you release remaining pressure off, open the lid and place potatoes in the Instant Pot. Place the lid back on and make sure it is sealed on the vent. Cook for 15 minutes high pressure followed by a quick release. Set the basket right on top of the roast.
  • Once done, remove potatoes from Instant Pot, and place potatoes in a bowl or stand mixer and add in milk, sour cream, butter, cream cheese, and mix up into mashed potatoes. If the potatoes are too thick add a bit more milk. Then salt and pepper to taste the potatoes.
  • For the roast, you will remove from the Instant Pot and let rest 10 minutes. Then shred up the beef with meat claws or two forks.
  • In the instant pot remove any fat or drippings in the broth. Then turn to saute and pour in your gravy packets. With a whisk whip up the mixture until it thickens. Stir very often or it will burn.
  • Once everything is all done, take your Texas toast and slice in half. Lay one slice down on the plate. Pile on some shredded roast, top with gravy, followed by another piece of bread and more gravy. Then add your scoop of mashed potatoes and gravy as well!
  • Serve up your Instant Pot hot beef sandwich and homemade mashed potatoes!

Nutrition Facts : ServingSize 1 g, Calories 226 kcal, Carbohydrate 27 g, Protein 7 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 791 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 4 g

OPEN-FACED HOT ROAST BEEF SANDWICH



Open-Faced Hot Roast Beef Sandwich image

This delicious hot sandwich can be made with either left over roast beef or, in a pinch, with deli roast beef.

Provided by ebrunworth

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 4

Number Of Ingredients 7

1 ½ cups sauerkraut
1 tablespoon Dijon mustard
¾ cup barbeque sauce
1 dash hot pepper sauce
4 slices whole wheat bread
2 cups sliced roast beef
4 slices shredded pepperjack cheese

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
  • Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 33.1 g, Cholesterol 42.4 mg, Fat 7.5 g, Fiber 3.6 g, Protein 18.6 g, SaturatedFat 3.5 g, Sodium 1768.5 mg, Sugar 14.9 g

INSTANT POT OPEN-FACED HOT BEEF SANDWICHES RECIPE



Instant Pot Open-Faced Hot Beef Sandwiches Recipe image

These Instant Pot Open-Faced Hot Beef Sandwiches is juicy, full of flavor and the perfect dinner for those chilly Fall evenings!

Provided by Camille Beckstrand

Categories     Main Course

Time 1h15m

Number Of Ingredients 8

2-3 pound beef rump roast ((or any beef roast))
salt and pepper, to taste
garlic powder, to taste
onion powder, to taste
2 packets beef gravy mix ((1 ounce each))
1 Tablespoon Worcestershire sauce
1½ cups beef broth
6 thick slices of bread ((for serving; I love using sourdough bread))

Steps:

  • Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder.
  • Add the roast to the Instant Pot.
  • In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef broth.
  • Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
  • Place the lid on top of the Instant Pot. Move valve to SEALING (not venting).
  • Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat).
  • When cooking is done, allow roast to do a natural release (at least 30 minutes - the longer you can let it sit, the better. Sometimes I will let a roast stay on KEEP WARM for a few hours).
  • Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should fall apart fairly easily).
  • Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up).
  • To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).

Nutrition Facts : Calories 218 kcal, Carbohydrate 1 g, Protein 34 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 336 mg, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH



Old-Fashioned Hot Open-Faced Roast Beef Sandwich image

Make and share this Old-Fashioned Hot Open-Faced Roast Beef Sandwich recipe from Food.com.

Provided by Stella Mae

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 -4 cups leftover roast beef
2 -4 cups leftover gravy
salt and pepper
fresh herb, of your choice (optional)
1 cup finely minced onion, sauteed lightly (optional)
8 slices bread, of your choice

Steps:

  • Slice the roast into thin or thick slices as desired.
  • Warm the slices of roast in microwave or oven.
  • Heat the gravy in the microwave or on the stove top.
  • Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
  • Lightly toast or leave untoasted the sliced bread.
  • Lay two slices of the sliced bread side-by-side on each plate.
  • Lay one slice of warmed meat on each slice of bread.
  • Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
  • Serve at once or reheat each plate in the microwave.

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