Open Faced Smoked Beef Sandwiches are the best way to use your holiday leftovers. Smoked or roast beef, grilled mushrooms and homemade gravy.
Open-Faced Smoked Beef Sandwich
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This recipe shows you how to make an open-face sandwich with smoked ribeye steak, but you can also use any leftover rib roast, roast beef, or braised beef you have at home. This recipe is especially handy during holiday season so you can repurpose your holiday dinner leftovers. This open-face sandwich is simple to make and really only has three components, the sliced meat, grilled mushrooms and gravy. Make sure when you’re making this sandwich that you make a beef gravy, using beef broth or stock; you shouldn't make a chicken or turkey gravy with a beef sandwich. The best vessel for this type of open-face sandwich is a rustic, crusty bread that you can slice yourself, so you can cut a thick piece to support all that beef, mushrooms and gravy.
Chef Matt Basile
1 2-inch thick cut ribeye (1.5 lbs)
1 slice rustic sourdough bread
15 button mushrooms
1 tbsp fresh thyme
4 tbsp butter
¼ cup beef broth
1 tbsp all-purpose flour
Chives for garnish
Set smoker to 250F.
Drizzle your ribeye with canola oil and season with salt and pepper. Place in the smoker for about 40-45 minutes or until the internal temp reaches 110F-115F.
Slice your mushrooms and place on the plancha with canola oil to grill. Cook, flipping occasionally, until golden brown.
To make your gravy, in a cast iron pan on the plancha, melt the butter and add the chopped fresh thyme. Mix. Slowly add in the flour and mix to combine. Pour in the beef broth and stir, season with salt, stir and allow to thicken and reduce.
Once your steak has reached an internal temperature of 110F-115F, remove from the smoker and place on the plancha to sear.
Slice your sourdough bread and place on the plancha with some butter to toast. Chop your chives.
Remove your steak from the plancha once seared and allow to rest at least 10 minutes. Thinly slice once rested.
To build, put your toasted sourdough on a plate and top with the sliced steak, then place your mushrooms on top of the steak, drizzle with gravy and garnish with chopped chives.